Here is a soup inspired by the heat wave that just went through. Although first done cold, it could easily be served warm. To me, this tastes of a fresh raw tomato, where a pureed tomato soup misses that delicate fresh fruity quality you get from a raw tomato. This takes time as you need to let the pureé drip without disturbing it so it stays clear, so plan ahead. You can change the garnish to suit your taste or refrigerator contents.
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This a colorful and aromatic dish that has plenty of crunch due to just cooking the vegetables lightly and quickly. The recipe lists shiso, which is a Japanese herb that usually shows up in sushi. If you do not have it, don’t worry, carry on without it. I used as it was in the garden, and it adds depth to the dish, but you won’t miss it if it is not there. Leftovers make a good cold salad as is, or you could lightly dress it with a little white balsamic vinaigrette.
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