I sliced a ripe tomato in half, pressed it into the large holes on my grater, and began scrubbing away. After that first tomato, I was convinced. I think I'm entering my grated tomato era.

When I make this soup for myself, I use half-and-half, but it curdles. Is it the heat or the acidic tomatoes that causes this to happen? Heavy cream is a little too heavy, but it doesn't curdle.