Home made soup from my garden

I cannot tell a lie: I prefer eating at home these days, mostly because my garden is bursting with produce. This is a picture of the yellow tomato soup I made the other day.

It was delicious and had a real tomato-ey flavor, despite the yellow color. It had exactly two ingredients:

1) Lillian's yellow heirloom tomatoes from my garden and
2) garlic, also from my garden.

It doesn't get much easier than that!
First, I boil the tomatoes each for about a minute, and peel the skins off. (The tomatoes get hot and can burn your hands, but if you wait another minute, it won't hurt!) Then quarter them and put them in a pot with garlic. Let simmer for about an hour, longer if you want a thicker soup. Then put all in a blender.

This is the way food is meant to be eaten: really fresh, totally organic of course, and just brimful of flavor.

Now, if we could only get some restaurants around here with the same philosophy....
Does anyone else around here grow Lillian's yellow? They are absolutely my favorite tomato, even better than the red tomatoes. I don't know why, they just are. They also come very late in the season. I've always been fond of late bloomers.