That's what I did tonight anyway. There's really no sense in letting delicious farm fresh heirloom tomatoes go bad just because you're not hungry. Thus, I made some soup to refrigerate for tomorrow's lunch. We had two large beefsteak tomatoes-- one golden, one red. Combine that with the avocado, garlic, and sour cream I also saw in the fridge, and you've got a pretty darn delicious creamy tomato soup. I added some oregano and cayenne-- don't worry it was not overpowering, just a little kick-- and some salt/pepper to taste.
It turned out to be a rather mild soup, but still delicious and full of yummy tomato flavor. My sister quite enjoyed it-- as I said she's my toughest critic because she's a picky eater. This soup is so simple though you'd be silly to pass on the chance to make it, or something similar if you have the ingredients. I used our hand mixer/blender to turn the chunky tomato pieces into a delicious creamy texture soup. If you have one I recommend it! Otherwise, you can pour the soup into your food processor and blend until creamy.
I know it's unconventional, and you might be scared, but I'm confident you can test the waters with this one and go without measuring. It's quite empowering to cook without measurements, and I think you'll find it extremely rewarding the more often you do it. For this one really, depending on how creamy you want it, add anywhere between a couple tablespoons to a half cup of sour cream. 2 big tomatoes. 1/2-2 avocados (I used 1/2). spices desired. sea salt, pepper. a bit of olive oil. garlic (if you like it). cayenne (if you like it).
You can do it. Turn those tomatoes into soup. Slurp, gulp, enjoy!
xoxo Bon Appetit et Bon Sante!