This no-cook soup is full of flavor from the ripe tomatoes of the season and the olive oil and balsamic brighten this bowl of summer essence. Use a combination of heirloom tomatoes, red, yellow, orange, etc., for the best flavor and color.

• 4-6 large Heirloom tomatoes
• 2-3 tablespoons good-quality extra-virgin olive oil
• 1-2 tablespoons good quality aged balsamic vinegar
• 2 cloves raw or roasted garlic
• 4 basil leaves
• Salt & white pepper, to taste

Place all of the ingredients in the blender and blend until smooth. Chill before serving.

Garnish with homemade croutons, a chiffonade of basil, grilled shrimp, a dollop of crème fraiche, a drizzle
of truffle oil, or....

Serves 4