Making the effort to find locally-grown tomatoes is the key to this soup’s success. Yellow tomatoes are nice and meaty, and a little less acidic than other varieties. This soup stays on our menu allsummer long. The rice adds body to the vegetables.

Ingredients:

12 large yellow tomatoes
3 tablespoons extra-virgin olive oil
3 whole cloves garlic, peeled
2 cups diced onions
1/2 cup diced celery
2 cups diced carrots
10 sun-dried tomatoes, packed in oil
2 quarts chicken or vegetable stock
2 cups V-8 juice
1 bunch fresh basil leaves
1 tablespoon sherry vinegar
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
3 cups cooked jasmine rice

Directions:

Bring a pot of water to a boil. With a small paring knife cut an X into the bottom of each tomato. Drop the tomatoes, 2 or 3 at a time, into the boiling water. Leave for 30 seconds. Remove and rinse with cold water. Remove the skin by pulling the X shape from the bottom of the tomato. Set aside.

Heat a stockpot over medium-high heat. Add the olive oil, garlic, onions, celery, carrots, peeled tomatoes, and sun-dried tomatoes. Sauté for 10 minutes. Add the stock and V-8 juice. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes. Remove from the heat and add the basil, vinegar, Worcestershire sauce, salt, and pepper. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Add the rice and stir well to incorporate.

Makes 12 servings. Turn this soup into a summer entrée by grilling some shrimp or scallops and placing them on top. A tossed salad made from seasonal greens and chopped fresh herbs could complete the meal. On the side, serve slices of French bread that you brush with olive oil and toast on the grill.