Garden Fresh Tomato Soup
(low fat, low calorie recipe)

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.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic  Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, carbohydrate grams, and calories for all your favorite foods.

More of Linda's great Soup, Stew, and Chili Recipes.

3 large ripe tomatoes, halved crosswise and seeded
3 teaspoons sherry vinegar
Salt and freshly ground pepper
Pinch of granulated sugar
3 tablespoons finely chopped fresh basil or cilantro leaves
2 tablespoons snipped fresh chives
2 tablespoons extra-virgin olive oil

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.

Makes 6 servings.