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Chilled Tomato Herb Soup 4 cups fresh tomatoes 1/4 cup olive oil 1/4 cup basil vinegar 1/2 cup milk 2 tablespoons lemon juice 2 tablespoons sugar 1 teaspoon dry mustard 1 tablespoon chopped thyme 1 tablespoon chopped basil 1 tablespoon chopped lovage 1 tablespoon chopped chives salt and pepper to taste Peel tomatoes by placing in boiling water for two minutes and then plunging into ice water for one minute. Skins should slide right off. Allow to cool. Chop tomatoes and place in a glass bowl with the oil and vinegar. Beat in milk and lemon juice. Stir in sugar, mustard and fresh herbs. Chill overnight. Puree in a food processor or blender. Garnish with chopped chives before serving. |