Active time: 40 min Start to finish: 1 3/4 hr

Makes 6 servings.

INGREDIENTS

  • 3lb ripe tomatoes, peeled and quartered
  • 2to 4 tablespoons fresh lemon juice
  • 1tablespoon finely chopped scallion greens
  • 2teaspoons finely grated fresh lemon zest
  • 1teaspoon sugar
  • pinch of dried thyme, crumbled
  • pinch of dried marjoram, crumbled
  • 1teaspoon salt
  • 1/4teaspoon black pepper
  • 1cup sour creamgarnish:fresh parsley leaves

    DIRECTIONS

    Purée tomatoes in batches in a blender until smooth, then force purée through a sieve into a large bowl, discarding seeds. Stir in lemon juice to taste, scallion, zest, sugar, thyme, marjoram, salt, and pepper.

    Chill soup until cold, about 1 hour.

    Ladle soup into bowls and top with dollops of sour cream.