Chilled Fresh Tomato Soup with Summer Relish

This recipe serves:  6

4 pounds coarsely chopped ripe tomatoes
1/4 cup balsamic vinegar, or to taste
Kosher salt and freshly ground white pepper
Summer Relish (recipe follows)

Garnish: avocado fans
creme fraiche or plain yogurt
basil oil
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh mint
1/4 cup diced red onion
3 tablespoons diced red bell pepper
1/4 cup seeded and diced cucumber (ideally lemon cucumber)
2 teaspoons extra virgin olive oil
salt and freshly ground pepper to taste
1. Using a food mill, puree the tomatoes. A food mill is preferred because a blender or food processor tends to incorporate too much air. In using the food mill, move from the coarsest to the finest blade, depending on the texture you desire.

2. Discard the tomato skins and seeds.

3. Correct the seasoning with the vinegar, salt and pepper.

4. Cover and refrigerate until very cold.

5. In a bowl, gently combine the relish ingredients. Correct the seasoning with salt and pepper.

6. To serve, ladle soup into chilled soup bowls. Place 1 or 2 tablespoons of the Summer Relish in the center and garnish with sliced avocado fans, a drizzle of creme fraiche or yogurt and a few drops of basil oil.

Serving Size: 1 cup

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