Cold Fresh Tomato Soup

Serves: 6

Here is a great way to take advantage of late summer sublime tomatoes.

3 pounds very ripe, flavorful tomatoes, quartered
1 cup tomato juice, or as needed
1/4 cup chopped fresh basil or dill
1 to 2 scallions, minced, optional
Juice of 1/2 lemon
Salt and freshly ground pepper to taste
Place all the ingredients in a food processor and process to a chunky puree.

Transfer to a serving container and serve at once, or cover and refrigerate until chilled, if desired.

Well i have made this twice now, and think it’s a wonderful recipe. I made it, exactly as written but just ran the whole soup through a mess strainer to get the tomato seed and any tomato skin out. I also added maybe a half cup of butter because i actually thought the soup was almost too intensely flavoured.

Donovann…How did you add the butter? Did you serve this heated? Wouldn’t the butter be greasy in a cold soup? I’m confused.

I do like the idea of running it through the strainer. Might save time peeling & seeding the tomatoes. Maybe even a food mill?

your tomato soup recipe is very nice , thank for shearing that.I like tomato soup very much.

I like this sweet and simple recipe and will try this. Thanks for sharing.