Cold tomato basil soup with bruschetta has been the perfect lunch during the recent heat spell. I shared this recipe with you last year, but felt it warranted repeating given that everyone is looking for something satisfying, easy, and cool on these dog days of summer. We make up a blender full and keep it in the fridge covered with plastic wrap and when we want some we just run the blender briefly in order to reblend. Thanks again to Patricia Wells who provided this recipe in her Vegetable Harvest cookbook.
Tomato Basil Soup
1½ pounds tomatoes, cored and quartered
½ cup tomato paste
1 tablespoon celery salt
¾ teaspoon ground mild chili powder
2 tablespoons sherry-wine vinegar
3 tablespoons extra-virgin olive oil
20 fresh basil leaves
1⅔ cups water
Combine all the ingredients with 1⅔ cups water in a blender or food processor. Purée to a smooth liquid. Taste for seasoning. The soup can be served immediately, but the flavors will meld over 3-24 hours, refrigerated. Re-blend when ready to serve.
As for the bruschetta, dice tomatoes, mince garlic, finely julienne basil, and mix with extra virgin olive oil, salt and pepper, to taste. Pile on toasts and enjoy.