Home gardener Reed Davis makes this simple soup when his summer garden is at its peak. Chilling melds the flavors.
Photo: Maren Caruso; Styling: Robyn Valarik
1 pound ripe tomatoes, cored and chopped
1 garlic clove, minced
About 1 tsp. kosher salt
1 tablespoon lemon juice
1/3 cup chopped green onions
1/3 cup chopped basil
1/3 cup chopped cilantro
3 or 4 Persian cucumbers, quartered lengthwise and chopped
Whirl everything except cucumbers together in a food processor until soup is the texture you like, about 15 seconds for a salsa-like purée. Chill to let flavors develop, at least 1 hour and up to 2 days, adding more salt if desired. Garnish with chopped cucumber.
Servings Makes 2 servings (serving size: 1 cup)
Amount Per Serving
Calories125Calories from Fat 7.5
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.