This soup is simple perfection. No cream, no butter, no cooked oil, which is mouth-bending to believe given the creamy texture and fat flavor this recipe yields. This old-school technique is largely inspired by my dear friend and Iron-Chef winner Mark Tarbell of Tarbell's restaurant in Pheonix, AZ, who taught me that tomatoes will cook in their own juices when done right, without the addition of stock or broth with mouth-watering results. The key is ripe organic tomatoes and a slow, low heat. Another key flavor and health benefit of this preparation is that the olive oil is not cooked, but simply blended in after the soup is cooked. Results: gorgeous benefits of fresh, raw oils for beautiful skin and hair and undivided flavor.

Yields: 4 to 6 servings

INGREDIENTS:

6 medium-sized organic tomatoes (nice and ripe!)
1 medium sweet onion, diced
3 cloves garlic, roughly chopped
1 teaspoon sea salt, or to taste
2 + tablespoons fresh oregano leaves (stick oregano is best)
4 tablespoons extra virgin olive oil
2 teaspoons agave nectar or organic sugar (optional)
freshly ground black pepper

PROCEDURE:

Wash tomatoes and cut in half. Cut each half into quarters.
Place tomatoes, diced sweet onion, and garlic in a saucepan. (Do not add water or broth)
Cook over medium-low heat, covered, for 30-35 minutes. Add salt half way through and check from time to time. The tomatoes should be cooked until they are just falling apart.
Stir in oregano leaves and remove from heat.
Allow to cool for a few minutes.
Place in a blender and add olive oil.
Blend on low, then medium, then high speed for 1 minute, or until super smooth (be careful, it is hot!)
Season to taste with salt and fresh black pepper. If the tomatoes are not sweet enough on their own, add agave or organic sugar to bump it up a notch.

SERVICE

Ladle into bowls and garnish with a drizzle of olive oil, a sprinkle of oregano, and a twist of black pepper

LEFTOVER STORAGE

Store in an airtight container or glass jar in the fridge. Keeps well for 3 days. may be frozen for up to one month in a zip-top bag, sealed container or jar.