WHEN TOMATOES ARE AT THEIR PEAK, I BUY TEN POUNDS OF RIPE, MIXED HEIRLOOMS TO MAKE TOMATO PULP. I FREEZE THE PULP WHICH HAS THE CONSISTENCY OF THICK TOMATO SOUP IN 4 QUART CONTAINERS, SO IN THE DEAD OF WINTER I CAN THAW OUT A BATCH AND SERVE WARM TOMATO SOUP, GARNISHED WITH CHOPPED HERBS OR CRÉME FRAÎCHE. VOILA! INSTANT SUMMER. IN SUMMER I SERVE THAT SAME PULP COLD WITH CHOPPED VEGETABLES AND HERBS. THE CUCUMBERS, PEPPERS, AND RED ONION GIVE THE SOUP A CRUNCH. THE CHOPPED HERBS ARE WELCOME SURPRISES. BUT WHAT YOUR GUESTS WILL REMEMBER IS THE INTENSE TASTE OF FRESH TOMATOES.

CategoryFEATURED RECIPE, MEAL OF THE WEEK, SOUPS, VEGETABLES

10 lbs MIXED HEIRLOOM TOMATOES

½ cup SEA SALT (I USE MALDON)

1 MEDIUM RED ONION

2 RED OR YELLOW BELL PEPPERS

3 PERSIAN CUCUMBERS

MIXED HERBS: BASIL, MINT, CHIVES, TARRAGON, DILL, ETC., ETC.

½ SERRANO CHILI (OPTIONAL)

FOR 8 PEOPLE THAW OUT 6 QUARTS OF TOMATO PULP.

BRING TO A BOIL, REDUCE TO A SIMMER FOR ABOUT 10 MINUTES.

REFRIGERATE UNTIL READY TO SERVE.

CORE PEPPERS AND REMOVE WHITE PITH AND SEEDS. CHOP INTO 1/4-INCH DICE.

PEEL ONION AND CHOP INTO 1/4-INCH DICE.

TRIM ENDS OFF CUCUMBERS, SLICE LENGTHWISE INTO 1/4-INCH DICE.

WHEN READY TO SERVE, LADEL COLD SOUP INTO SERVING BOWLS.

ADD 2 OR 3 TBSPS OF CHOPPED VEGETABLES.

DRIZZLE WITH OLIVE OIL.

CHOP HERBS AND SCATTER ON THE SOUP.

SERVES 8

TOMATO PULP

DUMP TOMATOES IN A SINKFUL OF COLD WATER.

SLICE ROUGHLY IN HALF AND PLACE IN A LARGE POT.

ADD 1/2 CUP OF SALT.

COVER AND COOK ON A LOW FLAME FOR ABOUT 30 MINUTES OR UNTIL THE TOMATOES HAVE COLLAPSED AND TURNED TO LIQUID.

WHEN THE PULP COOLS, PASS IT THROUGH A FOOD MILL FITTED WITH A MEDIUM DISC. THIS WILL REMOVE THE STEMS AND SEEDS.

FREEZE IN 2 QUART CONTAINERS.

Ingredients