Wow. I don’t know what to tell you, but it has been a seriously LONG time. Everyone’s busy though, so I won’t be making any excuses along those lines! I have lots of things stored up to put on here and thought I had better start with my most recent. I had a pint of cherry tomatoes hanging around, and wanted a little cool soup. Weird since our summer was freezing and we’re now knee deep in the grey rainy fall we have apparently decided to have. This is simple and bright and can be made year round since cherry tomatoes tend to be pretty good all year. It has three ingredients:
Simple! I didn’t give you amounts, because it doesn’t matter, it’s all to taste. Put the tomatoes in a food processor and pulse a few times. Season generously with lemon/lime juice and salt. Run until it’s fairly smooth. I like to strain the seeds and skin out, but it’s healthier if you don’t! Check again for seasoning and either eat at room temperature or chill in the refrigerator.