Ingredients2 Heirloom tomatoes 2 sweet red peppers 1 onion Fresh basil Olive oil 1/2 cup of water Garlic Ground black pepper (to taste)
1. Quarter tomatoes. Slice red pepper into whole circles. Dice your onion. Rough chop garlic.
2. Generously coat a skillet with olive oil. Add garlic and onion. Turn heat to high and brown garlic and onion.
3. Turn heat to medium and add tomatoes and red pepper. Add 1/2 cup of water. Cover for 10 minutes.
4. Uncover to stir. Add basil and ground black pepper. Continue to cover and stir occasionally until soup starts to boil. Set on low to simmer. This will bring out the full flavor of the vegetables and basil.Note: This soup can be enjoyed hot or cold!
This salad was super easy to make. Simple wash and tear lettuce. Use a peeler to add carrot. You don’t need to use much! Pick your dressing of choice, ours was a tangy Caesar. Colorful plate required.
All of the vegetable used in Summer Soup & Salad were from Mountain View Farm, our CSA farm share in Easthampton.