The rain arrived here last night too and I am not sure why but for my it’s felt like it has been for a few days already. I have been reading about Hurricane Sandy every fifteen minutes and thinking about what it must be like to be in cold Northeast November with so much water outside. And thinking about the strangeness after storms pass when everything is in a new place and looks so scrubbed and broken. I got a good list of places to help this morning so if you can help go ahead and do it…
I hope it warms you up to read about it. So, sending lots of love to all you out there on the East Coast..and if I were there maybe we could lay out a picnic blanket on the living room floor and eat this soup together. This soup is what happened at the end of my CSA box. I have been looking at the last red tomatoes and peppers in my house for too long really (maybe two weeks) and finally yesterday in the thick fog I made this. I ate it for lunch with thick slices of toast and warm goat cheese.
1 yellow onion chopped fine
2 crushed cloves of garlic
1 lb tomatoes
3 sweet peppers
1 quart chicken stock
Broil the tomatoes and pepper until the peppers are blackened and the tomatoes are bursting. Meanwhile saute the garlic and onions in olive oil. Add the chicken stock and bring to a simmer. When the tomatoes and peppers are done broiling let them sweat by putting them in a bowl with a lid on it for 10 minutes. Run the peppers under cold water removing the skin, seeds, and stem. Chop the peppers into smallish pieces and add the tomatoes and peppers to the soup. Cook for 20 minutes on low. Blend and serve!