When the tomatoes are bountiful at the Farmer’s Market- or the backyard- it’s time to make tomato soup! Adding a big handful of microgreens, a touch of honey, and a taste of balsamic vinegar turns this staple into a gourmet feast. My favorite microgreens in this recipe is a mixture of pea, sunflower, buckwheat, and radish.
Fresh garlic makes all the difference in this recipe, and garlic scapes can also be used to give it a slightly different nuance.
When I need this to be gluten free I use corn starch as a thickener. Flour can be used instead of the cornstarch- just double the amount.