Tomato soup – staple for winter – easy to make, and everyone loves it, right?

My husband hates it. I love it. Have tried for years to get him to eat it. I’ve camouflaged it, changed its color, added bells and whistles – nothing worked – until last night. Here is the recipe for the worlds most delicious tomato soup: (for 2 persons)

Start with three tomatos – they don’t have to be fabulous tomatos*, but as usual, the fresher the better. Cut in half and put face down in a saucepan and start cooking over low/medium heat. Cover. Go read a few chapters of a book. **

When the tomatos have turned to mush, add half a bouillon cube – I used vegetable, but you can use chicken or veal stock. When the cube is disolved, take a strainer and strain the soup over a big bowl. press with a wooden spoon to get All the juice out. Put the juice back in the saucepan and add a heaping teaspoon of good quality curry. Put back on the heat, stirring to make sure it doesn’t burn on the bottom.

Now, here is where it gets tricky.

I had frozen watermelon left over from this summer. I had thawed it out, just to see what would happen. What happened was I got mushy watermelon and a ton of juice. I added the juice to the tomato soup. If you don’t have watermelon juice handy – don’t panic. Fresh orange juice will work. The tomatos made a little more than 2 cups of liquid, I added about 3/4 cup juice. Stir. Now, add 1/2 cup heavy cream.

Stir. The soup will turn a delightful salmon pink. It will smell divine.

Now, in a separate pot, cook vermicelle (angel hair) pasta. Strain, and put in a soup dish. Pour the tomato soup over the noodles. Serve with cracked pepper. Enjoy!

*You can even use canned tomatos for this recipe! Yes, you can!

**’The Road to Alexander’, if you haven’t already read it, otherwise, books 2 & 3 are available too!

3 or 4 large tomatos or a big can of stewed tomatos

half a bouillon cube

3/4 cups fresh orange juice

1/2 cup heavy cream