When I told my daughter, Rachel, that I was having another root canal today she said she didn’t think I had any teeth that hadn’t had one already. Not quite true, but I have had more than my share of dental challenges these past few years. This was one of the hardest. The nerve was really inflamed and it took 10 shots (OMG!!!) before I was numb all the way through to the bottom of my canals and all the way up to my eye. Sorry about that–enough kvetching for today.
Dear Dr. Martin Rogers, my endodontist, said that this one should go on his wall of shame, but I think it should go on his wall of fame. He was incredibly patient and caring, asking me again and again if it hurt. When I said yes, which I did often, he stopped and gave me more medicine. And kept going until he got it done. He looked so sad at the end and I was kind of out of it, but I am going to send him a note tomorrow to thank him for his good care.
Anyhow, I didn’t feel like chewing tonight, so I made this soup with veggies from my CSA–and it was really delicious!
cold tomato-tofu-greens soup
4-5 small to medium tomatoes (or 2 large)
1/2 bunch cilantro
1/2 bunch parsley
handful of arugula
1 12.5 oz box silken tofu (I actually used about 10 oz because I had an open box in the fridge, but I would have used the whole box otherwise)
salt to taste
water or broth to thin, if desired
Chop everything so it will fit into the blender/food processor. I used my Vita-Mix. Put everything into your blending device of choice and blend away.
Taste for salt and add liquid to thin, if you want. Mine came out like a thick, creamy soup, which was just how I wanted it. I will definitely make this again. It would be good heated, as well. And feel free to substitute whatever greens/herbs you have on hand.