A combination of fortuitousness and weather — it’s been a very cool summer out here and it’s just starting to feel a bit like fall in corners. Also, I had a nicely open evening to cook up something, and had thought a little tomato soup would be a good idea.
Turned out something even better was to hand — a quick check in Mark Bittman’s How to Cook Everything turned up this variant with corn, zucchini and plenty of basil, all of which I had sitting around courtesy of my last basket delivery. (To be fair the zucchini was more smaller summer squash but it was all the same principle!) It was the perfect opportunity to make use of it all — took about an hour and a half from stop to start and was worth it all, especially since there was plenty leftover for later in the wake.
Also, the broth I used had been prepared the other week from the remnants of the previous basket, so it was truly a totally from scratch preparation. All that and light on the olive oil and with no salt either. Tasted great!