Adapted from a recipe posted in Food & Wine Magazine, September 2000.
This vivid uncooked soup is a delicious way to use fresh tomatoes from your garden. It would make a great palate cleanser (such as a sorbet) between courses.
Serve with a Sauvignon Blanc wine.
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Summer Salmon Dinner Party Menu (with recipes) using this refreshing and delicious Garden Fresh Tomato Soup.
Garden Fresh Tomato Soup
Yields: 6 servings
Prep time: 15 min
ripe tomatoes, halved crosswise and seeded*
3 teaspoons sherry vinegar
Salt and freshly-ground
Pinch of granulated sugar
3 tablespoons finely-chopped fresh
2 tablespoons snipped fresh chives
2 tablespoons extra-virgin
* Fresh vine-ripened tomatoes have
the best flavor.
Using a grater over a wide bowl, hold the
rounded side of a tomato half and rub the cut side against the large holes of the grater
until all that remains is the skin; discard the skin. Repeat with remaining tomato halves.
Stir sherry vinegar into the tomato soup and season with salt, pepper, and a pinch of
sugar. Cover and refrigerate until well chilled.
When ready to serve, stir the soup well and ladle into chilled
shallow bowls. Drizzle each serving with 1 teaspoon of olive oil and sprinkle the basil
and chives on top. Serve immediately.