Cold Tomato Herb Soup

Rating:

(1 vote) 5 1

This is a refreshing first course in the summertime when fresh herbs are a-plenty.

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Ingredients

8 C. fresh ripe tomatoes
1/2 C. olive oil
1/2 C. herb vinegar
1 C. milk
4 Tbs. fresh lemon juice
3 Tbs. granulated sugar
1 1/2 tsp. dry mustard
2 Tbs. chopped fresh thyme
2 Tbs. chopped fresh basil
2 Tbs. chopped fresh chives
Salt and pepper to taste

Directions

Place the tomatoes whole in boiling water for 2 minutes, remove with tongs and cool in ice water for one minute. The skins will slide off easily. Allow to finishing cooling. When cool, chop tomatoes and place in a glass bowl with the oil and vinegar. Beat in milk and lemon juice. Stir in sugar, mustard and the fresh herbs. Chill overnight. Puree in a food processor or blender. Garnish with chopped chives before serving.