Frest Tomato Soup

Tomatoes are in season now.  Yes tomatoes have a season and it’s summer.  So i wanted to take advantage of all those ripe and beautiful fruits.  I first made some home-made tomato sauce and with the left overs i made some tomato soup.  Well actually i made some twice in 7 days because it was just that good.  Here’s my recipe.  Enjoy!

Ingredients

10 organic large tomatoes (about 1 lbs)

3 TBSP fresh ginger, peeled and chopped

4 cups water

2 palm full of dried herbs (i used a mix i had on hand – fresh herbs can be used as well)

1 TBSP organic cane sugar

2 TBSP extra virgin olive oil

2 TBSP balsamic vinegar

salt and pepper to taste

1 cup brown rice

garnish with mozzarella cheese

Directions

Wash tomatoes and remove stems and cut only the tops off, be careful not to cut too much.  `In large dutch oven add whole tomatoes, ginger and water.  Turn heat on medium high, cover with lid and let tomatoes come to a boil.  Once boiled, reduce heat to medium, remove lid and gently begin to break apart tomatoes with a wooden spoon.

Next, add herbs and next 3 ingredients.  Cover with lid and let cook about 30 minutes.  Check tomatoes from time to time to ensure they don’t stick to the bottom of pan and continue to break them apart with the wooden spoon.

Last, add brown rice and reduce heat to low.  Salt and pepper to taste and cook until rice is fully cooked through.  Once rice is done, remove from heat and garnish with large chunks of mozzarella cheese.  Serve hot and enjoy!

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