Technially, this is a soup
handful basil, chiffonaded
can diced tomatoes (I have fire-roasted, or use three regular tomatoes if you're actually GETTING ANYTHING from your garden)
two cans clams, drained
sweet chili sauce
sriacha
If you have patience/time/a lid for your blender, blenderize the tomatoes and most of the basil until smooth
If you want warm soup, microwave the blenderized tomatoes until warm (I am okay with cold soup this week)
Add the clams and hot sauces to taste; if you want to let it sit and get acquainted, go right ahead. Elsewise, dig in.
Things that would do nicely: fresh mozzerella or sour cream on the cold soup
Grated cheddar or heavy cream on the hot soup
I'm not objecting *per se* to the fire-roastedness, but it's adding a flavor that I'm not sure what to do with right now.
I think I'm going to put a lid on the little that's left and wash some grapes for dessert.