Mostly Heirloom Tomato Soup

Just as cooler temperatures are settling in, I came across a basic cream of tomato soup recipe in the Soup & Bread Cookbook by Beatrice Ojakangas and was inspired to create.  As chance would have it, all my semi-ripe and green tomatoes on the vines had to be brought inside to finish ripening due to frost warnings.  But rather than looking at it as 'Darn, my dining room table is covered in unripe tomatoes',  I'm thinking this is a good thing.  I can keep tabs on their ripening progress and plan accordingly.  

The heirlooms I used are Dr. Wyche's Yellow, Cherokee Purple, and Mortgage Lifter, along with Green Zebra and Black Krim which are not pictured.

Curried Zucchini Soup

A week of Zucchini ~ Day 2 ~ Curried Zucchini Soup

Inspired by a recipe in Bon Appetit, I used two curry spices, traded the vegetable oil for coconut oil and added both toasted shredded coconut and cashews to the final dish.  I was pleasantly surprised with a thick, creamy and delicious soup.