Cold Tomato and Sour Cream Soup Recipe

Cold Tomato and Sour Cream Soup Recipe

  • 3 pounds ripe tomatoes, peeled and quartered
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped scallion greens
  • 2 teaspoons finely grated fresh lemon zest
  • 1 teaspoon sugar
  • 1 pinch dried thyme, crumbled
  • 1 pinch dried marjoram, crumbled
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup sour cream
  • Fresh parsley leaves for garnish
  1. Puree tomatoes in batches in a blender until smooth, then force puree through a sieve into a large bowl, discarding seeds. Stir in lemon juice to taste, scallion, zest, sugar, thyme, marjoram, salt, and pepper.
  2. Chill soup until cold, about 1 hour.
  3. Ladle soup into bowls and top with dollops of sour cream.
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