Zuppa fredda di pomodoro e erbe al limone
"My longtime friend Viola Buitoni is a chef instructor in San Francisco and one of the best cooks I know. Enjoy her recipes!" - Franluca
For 4 to 6 people
about 1 pound very ripe tomatoes of any kind
combination of any of the following herbs:
basil, parsley, mint, tarragon, oregano, marjoram, cilantro
fresh lemon juice
salt and pepper to taste
This is to use all the tomatoes that get squashed in the bottom of your bag when you walk home with your groceries, or for those tomatoes that are just a little moldy but can be partially salvaged, or that simply get overripe sitting on your counter.
I don’t have any proportions for this and I doubt I have made it the same way twice. Judge the smell, feel of it and, mostly, trust your taste, because ultimately anything you cook is successful if you like it and it makes you happy.
Chunk the tomatoes and roughly chop the herbs.
Place both in a blender with some lemon juice and salt and pepper to taste.
Stream in a bit of olive oil and blend until it is a somewhat rough purèe.
You can adjust the consistency with water if it seems too thick.
This should be served in bowls, from which your guests can drink or eat depending on how runny it is.
as first published on
Viola's Italian Kitchen
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