This is a delightful way to enjoy tomatoes and basil on the hottest days of summer. This soup’s uniqueness, lovely texture and subtle cool flavors make it an excellent choice for a lunch party.

Serves 4

INGREDIENTS

8-10 small vine-ripened tomatoes, chopped
4cloves garlic, chopped fine
½ cup fresh basil leaves, chopped
Juice of 1 lemon
1 tablespoon lemon zest
2 tablespoons champagne vinegar
2 tablespoons olive oil
2 teaspoons sea salt
4 tablespoons heavy cream
4 large basil leaves

PREPARATION

Puree all ingredients in a food processor until smooth. Push mixture through sieve to remove seeds and stems. Chill for at least 3 hours. Before serving, take 1 tablespoon of cream and gently pour it on top of the soup and add 1 basil leaf for garnish.