Charlie spotted this cold soup recipe in the New York Times on 7/9/2010. We tried it and it was delicious and super easy to make. Perfect for a summer lunch. We've modified it slightly. (See notes about that and link to original recipe near bottom of page.)

The Recipe

Makes 4 small servings. We usually double the recipe. Store leftovers in frig; it's very good the next day.

Ingredients Steps
  1. Roughly chop tomatoes, basil, garlic, scallions/onions.
  2. Put all ingredients into a blender.
  3. Puree until smooth.
  4. Taste and add more salt, vinegar, cayenne/chile, onion, garlic, basil, oil, yoghurt, tomatoes ... if you like.
  5. Store in refrigerator if not serving right away.
Original recipe from New York Times:

How we have changed the original NY Times Recipe:
  1. We use more basil than it calls for.
  2. We reduced the amount of garlic. It seems too much garlic can overpower the tomato and basil flavors.
  3. We reduced the amount of oil a little.
  4. We use regular salt (didn't have any kosher salt) and use MUCH less than what it calls for. Still plenty salty.
  5. We reduced amount of yoghurt.
  6. Sometimes, if we don't have scallions, we substitute purple or other type onion.
  7. We're more likely to use chile powder (good quality from Coop) than cayenne. (Heck, we might try fresh green chile one of these days.)
  8. We left out the ground black pepper but will try that some time.
  9. We skip the fried pecorino Romano. The fried cheese was too salty and to our amazement we didn't like the taste. You can easily leave it out. It's just there for something crunchy on the side and doesn't seem necessary. Might be good served with crunchy bread, however.

Other Recipes
Wynette's Home Page