Once you’ve had an in-season tomato, supermarket heirlooms just won’t taste the same. Pamela Salzman shares her recipe for a light and fresh soup that makes the best of high summer’s bounty. We know what you’re thinking: soup is the last thing on your mind in this heat. But trust us: make this as an appetizer for a breezy outdoor dinner once the sun’s gone down, add a dollop of basil pesto and you’ve got summertime in a bowl.
1. In a medium, heavy bottomed pot, heat 2 Tablespoons olive oil over medium heat. Add the onion, carrot, basil and thyme. Cook, stirring frequently until the vegetables are tender; 10-12 minutes.
2. Stir in the tomatoes, along with ¾ teaspoon salt and ¼ teaspoon pepper. Simmer for 20 minutes to break down the tomatoes and meld the flavors.
3. Remove from the heat and puree the soup in a blender or food processor, then strain through a strainer. Taste for seasoning. I added a bit more salt.
4. Serve the soup hot or warm, with desired garnishes and a drizzle of olive oil.
1. Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process until finely chopped.
2. Add the basil and parsley leaves, salt and pepper. Start the food processor and slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the parmesan cheese and puree until well blended. Pesto freezes beautifully.