Lemon Scented Tomato and Herb Cold Soup

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
olive oil

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.

---

NOTES

• I like to accompany this with some pan fried tortillas and offer a bowl of feta cheese alongside it for sprinkling on top
• Other things you can add are a bit of onion or garlic-make sure they are minced into a paste, some heat-fresh chili, red pepper flakes, cayenne, pimenton, a few capers or some chopped olives
• I suppose you can also spike it with a generous splash of something strong and dry

---

​​​Viola Buitoni
as first published on
Viola's Italian Kitchen