Chilled Fresh Tomato Soup
Often, the best-tasting tomatoes are grown locally. Look for ones that are fragrant, heavy for their size, and yield slightly to pressure. The skin should be smooth, brightly colored, and free of blemishes.
- 2 pounds beefsteak or plum tomatoes, cored and quartered
- 1 1/2 cups canned tomato juice
- 1 tablespoon finely grated, peeled fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon sugar
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons freshly squeezed lime juice (from 2 to 3 limes)
- Coarse salt and ground pepper
- 1/2 cup plain low-fat yogurt
- Flatbread, for serving (optional)
Working in two batches, place in a blender tomatoes, tomato juice, ginger, coriander, sugar, oil, and 3 tablespoons lime juice; puree on high speed until liquefied. Pour batches into a large bowl. Season generously with salt and pepper; refrigerate until cold, about 1 hour. Before serving, taste for seasoning. If desired, thin with cold water.
In a small bowl, whisk yogurt and remaining tablespoon lime juice until smooth; season with salt and pepper. Ladle soup into four serving bowls; top each with a dollop of yogurt and, if desired, serve with toasted flatbread.