Has the first frost of the season left you with a surplus of green tomatoes? Here’s a delectable idea on what to do with the them!
- 2 T.s butter
- 4 to 6 ozs spam, diced
- 1 sm onion, diced
- 1/4 cup red and/or green bell pepper, diced
- 4 cups water
- 2 cubes chicken bouillon
- 24 ozs fresh green tomatoes, peeled and chopped
- 8 ozs fresh red tomatoes, peeled and chopped
- 1/4 t. celery salt
- 1/2 t. garlic powder
- Cayenne pepper, to taste
- Salt and black cracked pepper, to taste
In a medium sized pot, heat butter over medium-low heat, adding spam, onion and bell pepper.
Sauté until onion is translucent.
Add water, stir in the tomatoes, then add chicken bouillon cubes.
Bring to a boil; reduce heat and simmer while occasionally stirring for about 30 minutes.
Allowing to cool some beforehand, use a blender or food processor to puree the mixture.
Return mixture to the pot, add celery salt, garlic powder and bring to a boil. Reduce the heat and allow to simmer for an additional 5 to 10 minutes.
Add salt, pepper and cayenne as preferred.
Based on Diana Rattray’s recipe Green Tomato Soup With Country Ham on SouthernFood.About.com.