Method
This recipe by Samin Nosrat appeared in the New York Times . This recipe makes about 4 medium-sized bowls, but it can be easily increased.
- 1
Cut half the onion, 2 of the cucumbers, 3/4 of the bell pepper and the 1/2 jalapeño into 1-inch pieces. Place in the bowl of a food processor or blender jar. (I have a Vitamix which works wonderfully for soup.) Add Sungold tomatoes (I used heirloom), garlic, olive oil and 2 teaspoons kosher salt or 1 teaspoon fine sea salt. Blend at high speed until completely smooth.
- 2
Place a fine-mesh sieve over a large bowl, and strain the soup, using a spatula to help press the liquid through; discard the solids. (With the Vitamix, this step was not necessary.)
- 3
Finely dice remaining onion, cucumber and pepper, and add to soup. At this stage I also added the corn kernels. Stir in vinegar (I didn’t use vinegar in my version). If desired, add water 1 tablespoon at a time to thin out the soup. Taste, and adjust salt and vinegar as needed. Cover and chill the soup for at least 45 minutes.
- 4
About 16 basil leaves
- 5
1/4 cup extra-virgin olive oil
- 6
5 ounces Sweet 100 or other red cherry tomatoes (about 1/3 of a pint basket) stemmed and halved
- 7
Salt
- 8
Finally chop the basil leaves. Place in a small bowl with the olive oil. Add the halved cherry tomatoes and a generous pinch of salt. Toss, then taste and adjust the salt.
- 9
To assemble the soul, ladle it into the chilled bowls and garnish tie the basil oil.
From the farm's kitchen
View the original recipe