Many people I know serve canned–or boxed–tomato soup, but this simple recipe is almost as easy as opening a can, and it’s much healthier and better tasting. At least I think so. Try it, and let me know what you think. Continue reading
Many people think of gazpacho as a red tomato-based soup, but I like this yellow tomato version, which I first found in the August/September 1997 issue of Fine Cooking magazine.
I recently served this at a mother-daughter luncheon, where the hostess was introducing her future daughter-in-law to friends and family. The party was for 25, so I doubled the recipe below and served the soup in bouillon cups. Continue reading