Confession: I bought a bunch of beautiful, fragrant yellow tomatoes last weekend at the farmers market and promptly forgot about them. I should really be punished—seriously, it’s a crime against summer produce. They should have been eaten immediately, at room temperature, drizzled with extra-virgin olive oil and a pinch of salt, or cut into fat slices and served with fresh basil and medallions of mozzarella di bufala. What they shouldn’t have done is wilt in a basket on my kitchen table, only to eventually be transferred to my fridge where they would continue to wilt, though slightly more slowly, thanks to the cold.
Another day or two, and they would have begun to mold and would have had to be composted.
Fortunately, this afternoon, I thought of this soup, sort of a raw cream-of-tomato soup/gazpacho hybrid. If you don’t have fresh mint, fresh basil or cilantro could be substituted for different but equally good results.
3 cups cored, chopped, very ripe yellow (or any color) tomatoes (about 4 medium-sized yellow tomatoes) $3.50
2 cloves garlic, minced pantry
1 tablepoon extra-virgin olive oil pantry
2 tablespoons plain yogurt or sour cream, plus more for garnish $1.50 for 8 ounces
1 handful fresh mint leaves, plus more to garnish $1 for a bunch
1/4 teaspoon each salt and pepper pantry
Total estimated cost of ingredients: $6
Combine all ingredients in a blender or food processor and pulse until smooth.
Serve immediately or chill until ready to serve.
Serve soup in bowls or glasses, garnished with a dollop of yogurt or sour cream and a sprig of mint.
Serves 3-4. ν
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