Roasted Tomato and Garlic Soup
Hands down my favorite thing to do with my armloads of summer tomatoes.
Last weekend I bought an inexpensive bottle of rosé. I took that rosé and poured it right into an ice cube tray and put it in the freezer. There was one glass left over, so I drank it. I then promptly forgot about it until yesterday, at which time the internet revealed to me that today, Saturday, was National Rosé Day. Excellent.
That whole process, in a nutshell, is a lot how this summer has been for me so far…. really busy! We have guests in town all the time, lots of fun things to do on the side, and the good weather season feels like it is flying by even though we aren’t actually that far in it. I need to take more time to stop and smell the roses!
Literally — we have the most beautiful rose bushes in our backyard right now. One of them, thanks to some pruning I did, is getting so much more sun than it has in the past and thus has quadrupled its production. I’m in love. I cut seven or eight stems to bring inside and didn’t even make a dent in the amount of blooms.
I have been meaning to make frosé for some time now! Especially since it’s strawberry season here in Oregon – the two just belong together, if you ask me.
I am sure there are more complicated ways you could go about making this, like using an actual frozen beverage machine, buuuuut there’s something just right about busting out the blender to make a cold, delicious summer drink, to be consumed immediately.