While the taste of our raw garden tomatoes might be oddly unspectacular at the moment, they still cook up into something wonderful. Of course, in our book everything is better with bacon, which is probably why we like this soup so much. Yukon Gold potatoes are preferred because they hold their shape well and don’t disintegrate into the soup the way Russets can. Recipe adapted from one submitted by Verrill Farm for The Best of Tastes cookbook fundraiser for Concord Family Service.
- To peel fresh tomatoes, cut a shallow cross on one end, blanch in boiling water for about 30 seconds, remove from boiling water and the peels should easily come off. Use a slotted spoon to remove bacon from the pan. Set on a plate lined with a paper towel. Drain off all but 1 Tbsp of bacon fat. Add the minced garlic and cook a minute more. Add the chopped peeled potatoes and cook a few minutes more. Serve with crusty bread.
