It looks like we are in for a very nice week here in our nation's capital. My walk to the metro this morning did not leave me totally pitted with gigantic poodle hair. Even nicer is that the nights are cooling down so that we don't have to crank to AC to the max to have a comfortable sleep. On nights like this a very crisp, fresh summer soup is very satisfying. I got a pint of yellow grape tomatoes in my CSA box and I needed to use them all up before heading out of town for the weekend. When you have summer veggies that are at the height of their flavor-licious-ness, you really don't want to cook them to within an inch of their lives and dull that fresh flavor. This soup comes together quickly and still highlights the fresh tomatoes in all their glory. If you come across yellow tomatoes, I highly recommend giving this a try. 
Yellow Tomato Soup
Ingredients:
1 pint yellow tomatoes
1 onion
2 cloves garlic
1 cup white wine
1 cup vegetable stock
salt and pepper
olive oil
basil (to garnish)
1. Heat 2 Tbs. olive oil on medium high in a heavy bottom pan. Add tomatoes to the hot oil and let cook for 2-3 minutes.
2. Add chopped onion and garlic and 1 tsp. salt and 1/2 tsp. pepper. Let cook together for 5-8 minutes.
3. Add the wine and the stock and bring to a simmer. Let simmer on low for 20 minutes.
4. Put the soup into a blender and blend until smooth.
5. Pass the soup through a strainer to remove the large pieces of skin and seeds that remain whole.
6. Return to the bowl, test for salt and pepper, and bring to a simmer for another 10 minutes.
7. The soup is ready to serve. It is nice with a sprinkle of pepper and a drizzle of olive oil.
I like also to garish it with big pieces of basil so that the basil flavor makes its way into the soup.
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Yellow Tomato Soup
Ingredients:
1 pint yellow tomatoes
1 onion
2 cloves garlic
1 cup white wine
1 cup vegetable stock
salt and pepper
olive oil
basil (to garnish)
1. Heat 2 Tbs. olive oil on medium high in a heavy bottom pan. Add tomatoes to the hot oil and let cook for 2-3 minutes.
2. Add chopped onion and garlic and 1 tsp. salt and 1/2 tsp. pepper. Let cook together for 5-8 minutes.
3. Add the wine and the stock and bring to a simmer. Let simmer on low for 20 minutes.
4. Put the soup into a blender and blend until smooth.
5. Pass the soup through a strainer to remove the large pieces of skin and seeds that remain whole.
6. Return to the bowl, test for salt and pepper, and bring to a simmer for another 10 minutes.
7. The soup is ready to serve. It is nice with a sprinkle of pepper and a drizzle of olive oil.
I like also to garish it with big pieces of basil so that the basil flavor makes its way into the soup.
One Year Ago: Lemon Ricotta Pancakes with Strawberry Sauce 
This looks so great. More tomato recipes! xo
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