Author Notes
This recipe was born out of a yearning for something simple, something light, to complement the breezy end-days of August. It uses very few ingredients, but exploits them to the fullest to bring out and enhance their natural flavors. Meyer lemons, limes, and ripe hothouse tomatoes combine to make this a memorable summer soup.
—THE MATH CHEF
Ingredients
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2
Meyer lemons, juicy (or 3 if they are rather small)
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5
limes
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3
ripe hothouse tomatoes
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3 cups
unsalted and unspiced tomato sauce
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1 tablespoon
freshly ground black pepper, "coarse" setting
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5 sprigs
mint leaves
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2 tablespoons
kosher or sea salt
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1/2 cup
ground almonds, preferably organic
Directions
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Immerse the mint leaves in cold filtered water, add the kosher or sea salt, and let stand for a half hour. Rinse the leaves in cold filtered water, removing any impurities.
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Trim the stems of the mint leaves, and mince them.
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Cut the tomatoes into approximate quarter-inch width triangular wedges, and place in a large stainless steel bowl. Add the ground pepper, thoroughly mixing it in with the tomatoes.
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Add the minced mint, ground almonds, and tomato sauce to the bowl. Add 3 cups of cold filtered water.
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Halve the lemons and limes and squeeze them, filtering out any seeds. Add the lemon-lime juice to the bowl. Combine all of the ingredients thoroughly.
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The soup may be refrigerated, covered, for twenty-four hours, or it may be served at once.
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