So I’ve been saying for years and years that I hate to cook, but I’ve come to realize that I don’t hate it quite as much as I thought. I just don’t want people to think that I like to cook so that when I actually do it, it appears that I went out of my way to do something nice.
All those hours watching the Food Network has finally hit me, and I think 2012 will be the year I actually cook for fun (and not just necessity). That’s not to say I still won’t have my signature dish of pasta mixed with butter and parmesan cheese… I’ll just elevate it – asiago cheese anyone?
If you’re a foodie and on twitter, I HIGHLY recommend following Marcus Samuelsson (@MarcusCooks). He has his own site and also contributes to Food Republic, so he’s constantly posting tips and recipes. Today’s recipe is a 5 minute tomato basil soup that I’m going to try tonight. Recipe and photo from Linda Wagner (@lovelindawagner, blog). Check back to see if this was a success or utter failure.
3 medium ripe tomatoes
3 sun-dried tomato slices
2 stalks of celery
a pinch of onion powder
a pinch of garlic powder
1-2 sprigs basil
sea salt to taste
- Cut the tomatoes in half and put in blender. (If you do not have a high speed blender you may need to add extra water to help the mixture blend OR you may want to try using a food processor instead). Add sun dried tomatoes and blend until smooth.
- While the blender is still going, add the celery, sea salt, onion and garlic powder and keep blending until fully incorporated. Then add the basil and continue to blend.
- Finally, add the avocado and blend for just a few seconds to combine. That’s it, your soup is done!
*If you’re using a VitaMix, the longer you blend in the first step, the warmer your soup will be. If you are not using a VitaMix and would like to heat your soup, you can do so over the stove top.