Author Notes: This recipe was born out of a yearning for something simple, something light, to complement the breezy end-days of August. It uses very few ingredients, but exploits them to the fullest to bring out and enhance their natural flavors. Meyer lemons, limes, and ripe hothouse tomatoes combine to make this a memorable summer soup.
—THE MATH CHEF
Meyer lemons, juicy (or 3 if they are rather small)
ripe hothouse tomatoes
cups unsalted and unspiced tomato sauce
tablespoon freshly ground black pepper, “coarse” setting
sprigs mint leaves
tablespoons kosher or sea salt
cup ground almonds, preferably organic
- Immerse the mint leaves in cold filtered water, add the kosher or sea salt, and let stand for a half hour. Rinse the leaves in cold filtered water, removing any impurities.
- Trim the stems of the mint leaves, and mince them.
- Cut the tomatoes into approximate quarter-inch width triangular wedges, and place in a large stainless steel bowl. Add the ground pepper, thoroughly mixing it in with the tomatoes.
- Add the minced mint, ground almonds, and tomato sauce to the bowl. Add 3 cups of cold filtered water.
- Halve the lemons and limes and squeeze them, filtering out any seeds. Add the lemon-lime juice to the bowl. Combine all of the ingredients thoroughly.
- The soup may be refrigerated, covered, for twenty-four hours, or it may be served at once.