I had to use up a basket full of tomatoes that I had picked from my garden because I had another basket worth of tomatoes waiting to be picked again.

I’ve been growing several varieties of tomatoes including grape, cherry, roma, multi-color & yellow flesh heirloom.

I was considering making a traditional gazpacho like I did a few weeks ago but decided on a simple five ingredient fresh soup so I made the following raw tomato soup and it was every bit as good as any gazpacho or cooked tomato soup. Of course, I will advise that you only make this when tomatoes are in season!

Raw Tomato Soup

2-5 pounds of tomatoes

1 medium cucumber- half is you have a smaller amount of tomatoes

1 small chili pepper

1/2 sweet onion

Pink Himalayan salt

a few grinds of freshly ground black pepper

Cut larger tomatoes unto chunks and toss them into food processor or blender, add cherry and grape tomatoes as they are. Pulse until smooth with small chunks for texture. Transfer into a large bowl. Add chunks of cucumber, onion and green and/or chili pepper to processor and process until mostly smooth then add to bowl. Season with salt and pepper. Let sit 30 minutes or over night to blend flavors. Test for seasoning and add S & P if needed. Serve in a bowl with a drizzle of extra virgin olive oil or your favorite nut oil.