Last night I realized I had about 6 tomatoes that were going to go bad if I didn't use them right away. I ended up making a quick fresh tomato soup that was fantastic. This can be served hot or cold. I served it room temp with croutons, which really hit the spot.
Heat 2 T. olive oil in a non-reactive pot. Add a few pinches of dried oregano, red pepper flakes, and 1 smashed garlic clove. Heat until fragrent. Now, hack up your tomatoes into chunks. Don't worry about peeling or seeding them, you can just throw everything right in the pot. Season with salt. Bring the heat up to boil, then reduce to simmer, stirring often. Simmer for 10 minutes. Remove from heat, transfer to a bowl, and throw in the freezer to cool for 30 minutes. Serve w/ croutons. (PS--Aaron swirled some soft goat cheese into his before serving)
I served this along side some potato perioges that I sauteed with sweet onions. Perfect.
