It was a hot August day in California, and I was so excited to receive my “duty” for the upcoming Great 8 dinner. Gazpacho: a cold soup usually with raw vegetables, but always with a tomato base. This recipe, Heirloom Tomato soup with Greek Yogurt and Thai Basil was exactly what I was hoping for! It is adapted by one of the many delicious starters on the menu at Lark Restaurant in Seattle, Washington. One of the best things about it, NO cooking! No need to heat up the kitchen with the oven or stove during these 3 digit summer days! Refreshing, easy and delicious….what could be better?
Cleverly, the invitation was delivered to our front porch with the tool I needed most (and did not have!)….a food mill! Thanks Anna and Vince! I love handy kitchen gadgets! Can’t imagine my life before this tool that I’ve come to love! It keeps the fresh tomato color and brings out the sweet aroma which adds an amazing flavor. The heirloom’s freshness balanced with extra virgin olive oil and the creamy Greek yogurt, makes for the perfect summer soup.
Just thinking about the light, smooth elegance of this soup, makes me want to add this to one of my weeknight dinners soon! So cool and refreshing…and easy! Soup’s on!
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Recipe is from John Sundstrom’s cookbook, “Lark, Cooking Against the Grain.”
Core and roughly chop the heirloom tomatoes.
In a large glass bowl* combine the tomatoes, garlic and salt. Mix together until well combined.
In a small bowl, combine the champagne vinegar with the extra virgin olive oil. Add the dressing mixture to the tomatoes and season to taste with salt and freshly ground black pepper.
To adjust seasonings, if necessary, add more salt, freshly ground black pepper, extra virgin olive oil or champagne vinegar.
In a small bowl, whisk the Greek yogurt to a smooth consistency. Adjust seasoning to taste.
Finely chop the Thai basil and parsley leaves.
Evenly divide the Greek yogurt into chilled serving bowls and sprinkle the Thai basil leaf slivers around the yogurt.
Spoon the chilled tomato soup around the yogurt.
Garnish with the parsley leaves.
*The reason to use a glass, nonreactive (metal) bowl, especially with tomato dishes, is that the dish will end up tasting a bit "tinny".