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 Heirloom Tomato Soup with Greek Yogurt, 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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