Tomato Soup

Tomato Soup

My mother's garden generously produces tomatoes, and even after sharing with friends and neighbors, there are plenty left over. My mom makes a wonderful, light tomato broth soup that gives a warm tickle inside as you sip it.

Serves 2 to 3

Prep time: 10 minutes

Cook time: 35 minutes

Refrigerator life: 3 days

Reheating method: Place the refrigerated soup in a microwave, cover and stir periodically. Or, place it in a saucepan over medium-low heat and stir periodically.

6 fully ripe tomatoes, washed and cut in half

3 cups (750 ml) water

1 teaspoon salt

1 teaspoon ground black pepper

1 Place the halved tomatoes in a large saucepan. Add the water and cover the saucepan. Bring to a rolling boil over high heat. Boil for 15 minutes.

2 Reduce the heat to medium. Simmer covered for 10 minutes.

3 Turn off the heat and let it cool for 10 minutes.

4 Pour the boiled tomatoes into a large sieve placed over a large bowl. Using the back of a large spoon, press the tomatoes to squeeze out the juice. Discard the squeezed tomato flesh.

5 Add the salt and black pepper to the juice and mix together. Pour into small glasses or coffe cups and serve.