Summa Summa Summertime

In addition to raising a baby this summer I have also been raising something else I am almost as proud of...my garden!

This is the before and after of part of the garden.  My dad planted it while I was still pregnant and named the little garden shown "Elliot's Garden."  There is a little sign and everything.  Anyway, the garden really took off and I have spent the last several weeks harvesting zucchini, green beans, cucumbers, jalapenos, and tomatoes.  And even though I have spent a lot of time on the Food Network and Pinterest trying to find recipes to use up all the zucchini, I have quite enjoyed my daily trips out to the garden.  I also attribute some of my weight loss (46 pounds since delivery!) to having tons of fresh produce around.  So in the spirit of keeping summer alive here is the recipe I use for homemade tomato soup.  I found it online a few years ago and just wrote it down, so unfortunately I cannot give its author due credit.  But, it is fantastic and if you have tomatoes on hand I definitely recommend it.  I used cherry tomatoes this last time and was able to eliminate the sugar all together because they are so naturally sweet.  Also, the cayenne pepper gives it a bit of a kick so if you are not into some spice I would only use half the amount suggested.

Fresh Tomato Soup

• 8 cups chopped fresh tomatoes
• 1 sliced onion
• 1 garlic clove
• 4 cups broth (any flavor)
• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 teaspoon cayenne pepper
• 1 tablespoon basil
• 1 teaspoon thyme
• 1 bay leaf
• sugar to taste
• 1/2 cup milk (optional)

Combine tomatoes, onion, garlic, cayenne, basil, thyme, & bay leaf with broth in stock pot.  Bring to boil and gently boil for 20 minutes.  Remove from heat and discard bay leaf.  Run mixture through a strainer, reserving the liquid.  Place remaining chunks in blender and blend until smooth.  In the stock pot, melt butter over medium heat.  Stir in flour to make a roux, cooking until it is a medium brown.  Gradually whisk in a little tomato mixture so no lumps form.  Stir in the rest.  Season with sugar.  Add milk if desired.

Oh, and I also discovered a way to use up my cucumbers and some other things.  My new favorite thing is infused water!  There are several different ways to make it and the combinations are limited only by your imagination, but this is how I do it: fill a pitcher with ice; add the desired fresh produce; fill with water and give it all a stir.  Let sit at least 15 minutes in the fridge and then serve.  I call it party water!  It is a great way to keep drinking water when you get bored with it and want to reach for a frosty diet coke.  My favorite combinations are cucumber and lemon, nectarine and mint, and cucumber and mint.  Try it, you won't regret it :).  Happy hydration!