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Author Notes: This soup was invented during a New York City heat wave when even the thought of turning on the stove was anathema. It's a simpler alternative to gaspacho that makes great use of the flavors and produce of summer. —Savour
pounds ripe tomatoes
cups extra virgin olive oil
tablespoons balsamic vinegar
tablespoons chopped fresh basil
cup basil pesto
- Wash tomatoes and remove stems. Roughly chop.
- Combine chopped tomatoes, olive oil, vinegar, garlic, salt and vinegar in food processor. Puree until smooth. Chill soup.
- To serve, divide ricotta and pesto among 4 bowls.
- Spoon soup over ricotta and pesto in bowls. Stir before eating.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Tomato Recipe
- This recipe was entered in the contest for Your Best Cold Soup