Here’s a great way to take advantage of late summer’s sublime tomatoes. Use the ripest tomatoes possible.
Recipe information
Yield
6 servings
Ingredients
3 pounds 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
Preparation
Step 1
Place all the ingredients in a food processor and process to a chunky puree.
Step 2
Transfer to a serving container and serve at once, or cover and refrigerate until chilled, if desired.
Menu
Step 3
Cold Fresh Tomato Soup (this page)
Step 4
Pasta “Tuna” Salad (page 60)
Step 5
or
Step 6
Pasta and Broccoli Salad (page 58)
Step 7
Fresh Italian bread
nutrition information
Step 8
Calories: 53
Step 9
Total Fat: 0g
Step 10
Protein: 2g
Step 11
Carbohydrate: 11g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 141mg
