Michael’s Summer Tomato Soup

By Michael Nolan

Ingredients
• 4 large tomatoes
• ½ cup Vidalia onion (any mild, sweet variety will do), chopped
• 3 Tbsp Olive oil
• 1 Tbsp lemon zest, grated
• Fresh basil & rosemary
• 2 cups vegetable stock (you could use chicken if you like)
• Sea salt & Black pepper to taste

1. In a food processor, puree tomatoes until smooth. I leave the peels on, but you can remove the seeds and peels to suit your taste.

2. Sauté onions and fresh rosemary in olive oil over medium heat, approximately 8-10 minutes or until translucent.

3. Lower heat, add lemon zest Read the rest of this entry »