Yield: Yields 5 cups.
Hearty and thick from chopped tomatoes, herbs, and roasted peppers (but not a speck of bread), this soup uses lemon juice instead of the traditional vinegar. It’s almost as thick as a salsa; you can thin it with water if you like.
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i made this on the weekend to deal with a surfeit of tomatoes from the garden, and tonight is batch 2. I didn't add the goat cheese or the shrimp (none around) and processed the tomatoes and roasted red pepper to be very smooth. oh and didn't peel the tomatoes. But it was glorious just the same!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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