Chilled Tomato Soup with Herbed Tomato Tapenade Recipe

Chop the tomatoes, retaining the juices and seeds. Press tomatoes through a sieve or use a food mill to separate the skin and seeds from the pulp. Pass the chopped tomatoes and juices through a food mill, collecting the pulp in a large bowl. Discard remaining skins and seeds. Add the salt and pepper, tomato juice and hot sauce.

Add 1/2 tsp (2 mL) of the sugar and 2 tsp (10 mL) of the lime juice. Taste and add more of each if necessary. Chill soup for 1 to 2 hours before serving.

Tapenade: Combine the chopped tomato, finely chopped shallots, olive oil, balsamic vinegar and chopped herbs. Reserve.

Serve the soup in chilled glass mugs, cups or bowls. Garnish each serving with 1 to 2 tbsp (15 to 30 mL) of the tomato tapenade and a bouquet of herbs.

Makes 4 servings.

 Tip: Using a food processor or blender creates an undesirable thick foam, so persevere with the strainer or food mill.

Fast & Easy: 30 minutes or less (prep and cooking time).