Summer garden tomatoes pair well with tangy lemon juice. This tomato soup gets a punch of flavor from a squeeze of citrus and crunchy lemon croutons. It is sure to become a summer lunchtime favorite.
Instructions
- Heat the olive oil in a soup pot over medium-high heat. Add the onion and garlic and cook for about 1 minute. Add the tomatoes and cook for 2 minutes more.
- Add the water, basil, salt, sugar, red pepper, and black pepper. Reduce heat and simmer for 10 minutes, until the vegetables begin to soften.
- Remove from the heat and transfer the soup to a blender. Purée until smooth and return to the pot. Stir in the lemon juice. Serve topped with croutons.
For the croutons:
- Heat the broiler. Toss all ingredients in a small bowl. Spread the bread cubes out in a single layer on a baking sheet. Broil until browned and crispy, about 5 minutes. Cool before serving.
Recipe Notes:
**To peel the fresh tomatoes, blanch them. Core the tomatoes and place in a pot of boiling water for about 45 seconds, until the skin begins to peel back. Remove from the boiling water, and immediately submerge in ice water until cool. Peel the skins off and chop the tomatoes.
Credit:
Recipe courtesy of Wonderful Citrus.
