Garden Fresh Tomato Soup
Source of Recipe
Internet
List of Ingredients
3 large ripe tomatoes, halved crosswise and seeded
3 teaspoons sherry vinegar
Salt and freshly ground pepper
Sugar
3 tablespoons finely chopped fresh basil or cilantro leaves
2 tablespoons snipped fresh chives
2 tablespoons extra-virgin olive oil
Recipe
Using a grater over a wide bowl, hold the rounded side of a tomato half and rub the cut side against the large holes of the grater until all that remains is the skin; discard the skin. Repeat with remaining tomato halves. Stir sherry winegar into the tomato soup and season with salt, pepper, and a pinch of sugar. Cover and refrigerate until well chilled.
Sir the soup well and ladle into chilled shallow bowls. Drizzle each serving with 1 teaspoon of olive oil and sprinkle the basil and chives on top. Serve immediately.
Makes 6 servings.
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