Its summer time and the living is good. We’re continuing the simple life of easily prepared foods from the local farm stands. Smith Family Farm has an abundance of heirloom tomatoes and the question is just how to prepare them today. I ran across this gem at the epicurious.com site, tried the recipe as designed, and found true love. Ok, actually it was more like a crush on the first night when I did chill the soup a bit. It became true love after several more hours of refrigeration, with the cool flavors melding together in harmony. This clearly follows the mantra of “start with the best ingredients and don’t mess them up.” Enjoy!
Chilled Golden Tomato Bisque
1 pound yellow tomatoes
1 1/2 cups reduced-sodium chicken broth
1/3 cup heavy cream
1 teaspoon mild honey
1 teaspoon Sherry vinegar
Pinch of cayenne
Garnish: chopped red tomato and basil
Coarsely chop tomatoes and purée in a blender with broth until smooth. Force through a fine-mesh sieve into a bowl, discarding solids.
Whisk in cream, honey, vinegar, cayenne, and salt to taste.
Quick-chill by setting bowl in an ice bath until cold, about 10 minutes.