Up until now I have considered this the perfect summer; cool temps and low dew points. Not necessarily the kind of weather in which garden tomatoes thrive, but instead, the kind of weather that is perfect for baking tarts made with the fleeting stone fruits and berries of summer. As of today, that will all be changing we are told. Record heat is headed Minnesota's way the entire upcoming week.
I will ignore my desire to turn on the oven and bake a pie or crisp. It's all about keeping cool and comfortable this week.
This chilled summer soup of garden tomatoes, cantaloupe, and cucumbers should do the trick.
recipe from The Silver Palate Cookbook by Julee Rosso & Sheila Lukins
RECIPE MAKES 6 - 8 SERVINGS
• 3 cups peeled and seeded ripe tomatoes
• 2 medium-size ripe cantaloupes, seeds and rind removed
• 2 large cucumbers, peeled and seeded (reserve 1/2 cucumber and chop for garnish
• Grated zest of 1 small orange
• 1/4 cup finely chopped fresh mint
• 1 cup dairy sour cream or Crème Fraîche
1. Combine the tomatoes, cantaloupe, and cucumbers in a blender or food processor and process until smooth. Transfer to a large bowl.
2. Stir in the grated orange zest and chopped mint. Whisk in the sour cream or Crème Fraîche. Chill.
3. When ready to serve, ladle the soup into serving bowls and top with chopped cucumber. Garnish with fresh mint if desired.
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