Summer’s Terrific Tomatoes

Are you like me? Do you crave drippy, ripe, sun-kissed tomatoes all year long? Is your favorite season the dead of summer when the big fat juicy orbs are just waiting to be picked? Me too.

Yup, topping my list of tomato recipes would be just out of my hand, right from the vine with a little sea salt. But just in case you are not quite as enthusiastic as me, or don’t have access to a patch of ripe ones, I am passing along some of my most favorite and interesting ways to use tomatoes this summer.

As cancer survivors and thrivers, tomatoes can be an important part of our healthy diet. The gorgeous red color is a good indicator of its nutritional potency, but even the orange, yellow and purple tomatoes are great eats! All of them are full of lycopene, a potent carotenoid and phytochemical. Its super powers are released fully when cooked. So tomatoes are good for us, no matter what color and whether they are served cold, warm or hot!


Chilled Tomato Soup with Shrimp

¼ Cup Plus 2 TB Olive Oil (Additional Olive Oil for Garnish)

1 Medium Red Onion, Coarsely Chopped

1 Head Fennel, Coarsely Chopped (Fronds reserved for Garnish)

Sea Salt and Freshly Cracked Black Pepper

3 Garlic Cloves Coarsely Chopped

4 LBs Very Ripe Tomatoes (or combination of Tomatoes and Fire Roasted Diced Tomatoes

4 Slices, Day Old Rustic Bread, Coarsely Chopped

¼ Cup Sherry Vinegar

½ Tsp Chili Flakes


Step One
In a large stockpot, sauté the onion and fennel until wilted in the 2 TB olive oil. Season with salt and pepper and add the garlic, cooking and stirring for an additional minute. Stir in the tomatoes, bread, vinegar, chili flakes and remaining ¼ cup olive oil. Bring to a boil, simmer for 5 minutes, and turn off the heat. Let cool and then place in the frig overnight. The next day, puree the soup and serve it, garnished with fennel fronds and a drizzle of olive oil. Accompany it with a skewer of spicy shrimp topping a slice of grilled bread.


Spicy Shrimp

1 LB Medium Shrimp, Shelled and Deveined

Bamboo Skewers

1 TB Sea Salt

¼ Tsp Cayenne Pepper

Juice of 2 Lemons (about 2 TBs)

Load 2 -3 Shrimp on Each Skewer. Sprinkle the shrimp with the salt/pepper mixture. Preheat a clean, well-oiled grill or grill pan. Turn the heat to medium and cook the shrimp for about 1 minute on each side, or until just pink. Remove from the grill and drizzle with lemon juice.


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