Here’s a great way to take advantage of late summer’s sublime tomatoes. Use the ripest tomatoes possible.

　　

Ingredients

6 servings

　　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

　　

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

　　The Vegetarian 5-Ingredient Gourmet