SUMMER FRESH TOMATO SOUP WITH CABBAGE AND ORZO

Heat a large soup pot over medium-high heat. Add the olive oil, then the onion, cabbage and chopped garlic; season with salt and pepper. Sauté until lightly golden, about 5 minutes. Add just enough water to moisten the bottom of the pan, about 1 cup. Cover, reduce to medium-low and simmer about 10 minutes, or until tender. Add the tomatoes, basil, marjoram, thyme, the 3 crushed garlic cloves, and additional salt and pepper. (If the tomatoes seem super thick, add some water to thin it out.) Cover and simmer again over medium-low heat for another 10 minutes. Taste for seasoning and add herbs, salt or pepper as needed. Bring back to a boil. Add the orzo and stir well. Reduce heat to low, cover and simmer about 20 minutes, stirring occasionally. When serving, pass the cheese separately. This soup is good served immediately or chilled until needed and reheated. It may also be frozen.

Notes: If using fresh tomatoes, first blanch them quickly in boiling water, then submerse them in cold water. An alternative method is to place the tomatoes in a sink with a closed drain. Heat the water and pour over the tomatoes. Let them sit for about 5 minutes, turning them to make certain that all sides sit in the hot water. Drain off the hot water and replace with cold tap water. The peels will come off easily either way. To puree them, I use the pot in which they were cooked and use a hand blender, but they could also be pureed in a blender or processor. If using canned whole tomatoes, use about 4 pounds, give or take a few ounces depending on the weight of the cans, and the juices. They do not need to be precooked, but can be pureed in the same manner in a large bowl. Use the fresh basil if at all possible. However, I would not hesitate to make this with dried herbs when the fresh are not available, especially the marjoram and thyme. Just reduce the amount by about one-half.