Tomorrow I will be riding the Tour de Blast bicycle ride that I have been training for with my friend. It will be an 82-mile (132 K) round trip ride into the blast zone of Mount St. Helens. Over the 82-mile course we will climb a total of 6,240 vertical feet, however, our highest elevation will be 4,314 feet.The weather forecast looks great, it will be sunny with a high of 82° so I will be dressing for warm weather with the exception of some arm warmers to wear at the beginning of the ride as the early morning chill will be about 50°.
I have taken several long distance rides with friends to prepare for tomorrow’s ride and it has been so much fun. Last weekend my final long ride was one of my easier rides. We took a 65-mile ride over Blewett pass and finished in Leavenworth, Washington, a cute Bavarian town. When we finished the ride we stayed in a house on the river and tubed down the river the following day. We won’t be tubing down a river after tomorrow’s ride but I am looking forward to finishing the ride that we have had so much fun training for.
This tomato soup was made from the tomatoes growing on my back porch. I have a variety of tomato plants and the fruits range from black to yellow to multicolored. I love the smell and taste of vine ripened tomatoes and often snack on them like candy. This soup will work well with ordinary store bought tomatoes and that is usually how I make it but I just can’t let these fresh grown tomatoes go to waste and they make such a great soup.
- 1 onion, diced
- 1 large fennel bulb, diced
- 2 teaspoons salt
- 1 teaspoon dried red pepper flakes
- 4 large garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 2 ½ pounds fresh tomatoes, diced
- 1 cup dry white wine
- 3 (14-ounce) cans of chicken stock
- 2 bay leafs
- In a large soup pot, heat a coupe of tablespoons of olive oil or water over medium high heat. Add the onion and fennel and cook, stirring occasionally, until softened, about 8 minutes. Stir in the salt, red pepper flakes, garlic, cumin and turmeric and stir for a minute.
- Add the tomatoes, wine, chicken stock and bay leafs, bring to a boil then reduce the temperature to medium and simmer the soup stirring occasionally for 30 minutes. Discard the bay leafs.
Amount Per Serving Calories 74 Total Fat 1g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 1g Cholesterol 1mg Sodium 587mg Carbohydrates 10g Fiber 2g Sugar 6g Protein 3g