It’s cherry tomato season in my garden. So when I saw this recipe in the New York times for a cold noodle soup with oodles of cherry tomatoes, I was intrigued. I added marinated Asian tofu from Veganomicon to add some protein.
The soup was very easy to make, but underwhelming. I didn’t like the flavor of the broth, though I couldn’t pinpoint what was wrong with it. I won’t make this again.
Nimble Veggies 