It was two days after the election, and I was feeling gloomy. Moreover, it had — unexpectedly — started to snow, so the gloominess intensified. Here, at 9,000 feet up in the Rocky Mountains, you take snow seriously.
In any case, I turned back to my current book project, and started a read-through, wanting to be sure my complex story was logical so that it would be easy for my readers to follow.
[See my October 22, 2024, blog post about logic to understand what was in my mind.]
Before I knew it, I had passed midday, and I was hungry. But it (and I) were still gloomy. What to do? Into my mind popped a recipe for Tomato Soup that my wife (and I) love. Perfect for a dull day and easy to make.
I won’t — at this point — share my new book. But I am happy to share the recipe, slightly adapted. It’s called “Lemony Tomato Soup,” from the cookbook, Lemon Zest, by Lori Longbotham.
INGREDIENTS
2 tablespoons butter
1 large onion, chopped
I good squeeze of lemongrass paste
zest from one lemon
28 oz canned whole tomatoes
1 tablespoon dried basil
1 teaspoon salt
½ teaspoon ground black pepper
The freshly squeezed juice of that lemon above
ground Parmesan cheese
INSTRUCTIONS
- Melt butter in pan
- Cook chopped onion in butter till soft.
- Add tomatoes and crush them
- Add 1 cup of water. Zest. Basil. Lemon grass paste. Pepper. Salt.
- Simmer for 15 minutes.
- Put all in a blender. Add lemon juice.
- Serve hot with Parmesan cheese on top.
Was it good? By the time we had our soup lunch, it had stopped snowing, and the sun was shining brightly. What other proof can you ask for? In other words, at that point the soup was a lot better than my new book.
Enjoy (the soup).
2 thoughts on “Lemony Tomato Soup”
I am writing about you for a school project! I love your blog and I’m probably going to try to make this!
That actually sounds good right now. Thanks for the recipe idea, Mr. Avi! And I hope that the writing gets better.