We're slowly warming up here in France (very slowly - this is the coolest, rainiest spring we've experienced in our five years here). Apparently it has even been hotter up north than it has down here in the south!

But even though it isn't scorching hot yet, I'm ready to face the heat with some of my favorite summer recipes, like this one for a refreshing Cold Tomato Soup With Basil.

C'mon summer, I'm waiting for you!


Photo courtesy of iStockphoto, Image# 2856524


Cold Tomato Soup With Basil
serves 4-6
from Patricia Wells At Home in Provence

2 cloves
1 onion, halved
2 pounds (1 kilo) firm, ripe tomatoes, quartered
4 plump. fresh garlic cloves. peeled and quartered
2 teaspoons sea salt
1 stalk celery, minced
1 tablespoon extra-virgin olive oil
2 cups (50cl) water
1 bunch fresh thyme
2 bay leaves, preferably fresh
4 tablespoons basil leaves, rinsed, patted dry, and cut into julienne strips
Several tablespoons cream, of a few drops of extra-virgin olive oil, for garnish (optional)

Press a clove into each half of the onion and place in a stockpot. Add the tomatoes to the stockpot along with the garlic, salt, celery, oil, water, thyme and bay leaves.
Bring to a boil over high heat, lower the heat, and simmer, uncovered, for 20 minutes.
Remove the onions, thyme and bay leaves, and discard.
Pass the soup through the coarse blade of a food mill into a bowl.
Taste for seasoning.
The soup can be served either hot or cold, sprinkled with fresh basil.
For a richer soup, swirl in cream, or olive oil, if desired.