Garden Tomato Soup…. a tomato glut

With a counter full of tomatoes and a freezer packed full of everything from last summer I had a problem.

We were eating them as fast as we could but couldn’t begin to keep up.

We’ve also been having unseasonably warm weather.

I wasn’t in the mood but my conservative self refused to toss them in the compost.

I made soup.

My tomatoes were every color but regular red: yellow, orange, pink, purple.

As for the soup….. Other than peeling the tomatoes, this almost made itself.

The recipe, Garden Tomato Soup, has been updated and re-posted here: Tomato Vegetable Soup. 

A garden is a constant source of new information.

Even though the weather has been sunny and warm, like it is in August, the tomatoes ripen differently this time of year.

I assume it’s because of the decreased sunlight. Our days are about 5 hours shorter this time of year, plus the sun is much lower in the sky.

The tomatoes will be very ripe on one side and completely green on the other. Most of them have serious cracks on on the top and a lot will have split skin by the time I pick them, even though I’ve been picking them early.

And the strangest thing…. If I let them sit on the counter they get moldy, even after a day or two. In the summer they often sit for 3 or 4 days before I eat them.

However, the taste is still fantastic and this soup was wonderful