Summer's Best Tomato Soup

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Written By Judy Doherty, MPS, PCII

Summer's Best Tomato Soup

Late summer tomatoes are bursting with flavor. This simple soup captures their essence and makes a simple meal. Pair with a salad, healthy burger, or half-sandwich for a light meal.

  • 1 pound tomatoes (ripe)
  • 1 tsp pesto (basil)
  • 1 tsp olive oil (extra virgin)
  • 2 slices French bread
  • 1 pinch salt
  • 1 clove garlic (minced)
  • 1 sprig basil (fresh)

  1. Cut the tomatoes in half widthwise. Squeeze the seeds out of half of them. Grate the tomatoes on a grater, leaving behind the skin and core. (Reserve the skin for pico de gallo or salsa.)

    Place the grated tomato flesh in a small sauce pot. Add the oil and salt. Bring to a boil.

    Meanwhile toast the slices of French bread.

    Serve the soup hot with toasted slices of French bread, olive oil, and optionally, a ittle basil pesto.

Soup
Mediterranean, American
summer, soup, tomatoes, simple

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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