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Tangy Heirloom Tomato Soup
- 1 1/2 lbs ripe heirloom tomatoes (cored and diced – do not remove skins)
- 1/2 cup good tomato paste
- 1/4 cup chopped celery leaves
- dash chili powder
- 2 Tbsp white wine vinegar
- 3 Tbsp good olive oil
- 6 to 10 fresh basil leaves – to your taste
- 1 1/2 cups to 2 cups water – depending on thickness desired
- sea salt and black pepper as needed
- Add all ingredients in to blender and puree until smooth.
- Add desired amount of water and puree to mix.
- Add salt and pepper to taste.
- Refrigerate soup overnight so the ingredients meld together.
- Sprinkle chopped fresh basil leaves.
