Charlie makes this refreshing soup when tomatoes are at their peak of ripeness and flavor. The same method can be applied to extract flavor from other watery vegetables and fruits, such as cucumber and watermelon.

　　

Ingredients

4 servings

　　8 medium to large ripe tomatoes

　　Salt

　　8 ounces cherry tomatoes

　　1 crisp medium cucumber, thinly sliced

　　Fresh-ground black pepper

　　Olive oil

　　A few sprigs of herbs, such as basil, dill, marjoram, or mint

　　

Step 1

Wash the tomatoes and cut out the cores. Cut the tomatoes into pieces and sprinkle with salt—the salt flavors the tomatoes and helps release the juice. Put the tomatoes and any juice through a food mill into a bowl. Put a sieve over a bowl, line the sieve with a piece of cheesecloth, and pour the tomato pulp remaining in the food mill into it. Gather up the cheesecloth, twist it closed, and squeeze the juice from the pulp into the bowl.

　　

Step 2

Cut the cherry tomatoes into halves or quarters, and combine with the cucumber. Season with salt and pepper and moisten with olive oil. Strip the leaves off the herb sprigs, chop them fine, and add to the cherry tomatoes and cucumber. Divide this mixture among 4 bowls and spoon over the tomato juice. Finish with a drizzle of olive oil and serve.

　　In the Green Kitchen by Alice Waters. Copyright © 2010. Published by Clarkson Potter. All Rights Reserved.Named the most influential figure in the past 30 years of the American kitchen by Gourmet magazine, ALICE WATERS is the owner of Chez Panisse restaurant and the author of nine cookbooks.