Tomatoes, cucumbers in a cold summer soup

If you find your vegetable garden brimming with tomatoes and cucumbers, pick a basketful and make them into a refreshing summer soup that can be served as an appetizer, or as a main course for an especially hot evening.

This recipe can be doubled to use up excess produce, and thinly sliced cucumber along with a sprinkling of fresh herbs, perhaps tarragon or basil, will brighten up the creamy concoction. Tomato and Cucumber Soup 1 pound tomatoes 2 cucumbers 1 bunch scallions 2 tablespoons butter 3 3/4 cups hot chicken stock 4 tablespoons sour cream

Juice of 1/2 lemon Salt and pepper

Peel and cut up cucumbers, discarding seeds. Slice scallions in thin slices. Melt butter in heavy pan and saute both gently for 5 minutes. Add hot stock and simmer for 20 minutes. Pour into a blender and blend briefly.

Return to clean pan and add sour cream, lemon juice, and salt and pepper. Peel tomatoes, discarding seeds, and chop them finely; stir into the soup.

Add sour cream and serve either hot or cold. If cold: Chill well before serving. If hot: Heat only once gently after adding the sour cream, just before serving.

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.