Fresh, mint-flecked cream is an elegant final touch to this summery soup of yellow tomatoes, peppers, and squash. This recipe originally appeared in
Contents
The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge, Sandy Gluck, and Josh Kilmer-Purcell.
Ingredients
- 1 lb.yellow tomatoes, cored and cut into large chunks
- 1yellow bell pepper, cut into large chunks
- 1small yellow squash (4 ounces), cut into large chunks
- 2shallots, peeled and halved
- 1 c.carrot juice
- 2 tbsp.sherry wine vinegar
- 3/4 tsp.kosher salt
- 1/2 c.fresh mint leaves
- 1/2 c.sour cream
Directions
-
- Step 1
In a blender, combine tomatoes, bell pepper, squash, shallots, carrot juice, vinegar, and salt; purée until smooth. Transfer to a container and refrigerate until chilled.
- Step 2In a small saucepan of boiling water, cook the mint leaves for 10 seconds to set the color. Drain and rinse under cold water. Squeeze dry and finely chop. Transfer to a small bowl with sour cream and stir to combine.
- Step 3Serve soup in chilled bowls and top each with a dollop of minted sour cream.
- Step 1
