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"&amp;quot;Summertime in a bowl, this is. I make it when I&amp;#x27;ve got a bunch of juicy heirloom tomatoes so heavy they&amp;#x27;re almost bursting. Really nice ripe tomatoes are especially important here, because there&amp;#x27;s not much else to the soup beyond a little garlic, basil, and olive oil,&amp;quot; says April Bloomfield. She&amp;#x27;s the chef behind four NYC restaurants (the Spotted Pig, the Breslin, the John Dory Oyster Bar, and Salvation Taco&amp;amp;mdash;and Tosca Cafe in San Francisco), and she just won the 2014 James Beard Award for best chef in New York City. &amp;quot;If I served it at the restaurant, I might add some butter or cr&amp;amp;egrave;me fraiche&amp;amp;mdash;goat cheese might be nice too, wouldn&amp;#x27;t it? But even without that extra dose of fat, when you whiz the tomatoes together in the blender, all of a sudden they turn creamy, because of the olive oil and the air introduced by blending. I love that. I often eat the soup warm, though it&amp;#x27;s quite good cold, as long as you season it with just a bit more salt.&amp;quot; Summer Tomato Soup Serves 4 Ingredients: 7 medium heirloom tomatoes (about 3 pounds), a mix of several varieties is nice 1/4 cup plus 3 tablespoons extra-virgin olive oil 5 garlic cloves, sliced A small handful of basil leaves 3 tablespoons Maldon or another flaky sea salt Instructions: 1. Halve the tomatoes through the stem and cut out the cores and any hard, pale bits. Use your fingers to push out the juice and seeds, strain the juice through a sieve into a bowl, stirring and smooshing to extract as much liquid as possible, and discard the solids left behind. 2. Combine 3 tablespoons of the olive oil and the garlic in a medium pot or deep pan that has a lid and is large enough to hold the tomatoes comfortably, then set it over medium-high heat. Once the garlic begins to sizzle, cook it, stirring often, until it&amp;#x27;s a light golden color and fragrant, a minute or two. 3. Add the tomatoes and the strained juice along with 5 or so of the basil leaves and 1 tablespoon of the salt, and give a little stir. After a minute or so, pour in 1/4 cup water. Turn the heat to low and cover the pot. Peek inside the pot after 5 minutes or so, and when the tomatoes look like they&amp;#x27;re swimming in their own juice, take off the lid and adjust the heat so you get a nice gentle simmer. Let simmer, uncovered, for about 20 minutes, stirring occasionally and breaking up the tomatoes slightly so they release more juice, until the liquid has thickened a bit. 4. Turn off the heat and add the remaining 2 tablespoons of salt, the rest of the basil, and the remaining 1/4 cup of olive oil. Blend the mixture, working in batches if necessary, until it&amp;#x27;s very smooth and has a lovely creamy texture. Pour it back in the pot, stir, and add a bit more salt, if you&amp;#x27;d like. Serve in bowls."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.glamour.com/home/blogs/toast/2014/05/april-bloomfield-tomato-soup-recipe>