Cold Fresh Tomato Soup

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

Serves: 6

• 3 pounds very ripe, flavorful tomatoes, quartered
• 1 cup tomato juice, or as needed
• 1/4 cup chopped fresh basil
• 2 to 3 tablespoons minced fresh dill
• 1 to 2 scallions, minced, optional
• Juice of 1/2 lemon
• Salt and freshly ground black pepper to taste
• Thinly sliced basil leaves for garnish

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 before serving.

Top each serving with some sliced basil leaves.

• Explore other cold summer soups.
• Explore lots more summer tomato recipes.