Cold Tomato and Sour Cream Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 40 min Start to finish: 1 3/4 hr Ingredients:
3 lb ripe tomatoes, peeled and quartered |
2 to 4 tablespoons fresh lemon juice |
1 tablespoon finely chopped scallion greens |
2 teaspoons finely grated fresh lemon zest |
1 teaspoon sugar |
pinch of dried thyme, crumbled |
pinch of dried marjoram, crumbled |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 cup sour cream |
garnish: fresh parsley leaves |
Directions:
1. Purée tomatoes in batches in a blender until smooth, then force purée through a sieve into a large bowl, discarding seeds. Stir in lemon juice to taste, scallion, zest, sugar, thyme, marjoram, salt, and pepper.
2. Chill soup until cold, about 1 hour.
3. Ladle soup into bowls and top with dollops of sour cream.
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