Josh Kilmer-Purcell and Brent Ridge make yogurt from the goat milk produced on the Beekman farm. They blend the tangy yogurt into this herb-flecked soup.
5 pounds yellow or orange tomatoes, cored
6 medium scallions, coarsely chopped
1/2 cup parsley leaves, plus a small handful for garnish
1/2 cup celery or lovage leaves, plus a small handful for garnish
2 tablespoons tarragon leaves
1/4 cup fresh lime juice
2 teaspoons honey
2 cups goat-milk yogurt
1/2 cup cold water
1/4 cup extra-virgin olive oil
Salt and freshly ground white pepper
Cherry or grape tomatoes, halved, for garnish
How to Make It
Set a coarse sieve over a bowl. Halve the tomatoes crosswise and squeeze the seeds and juice into the sieve. Let the liquid drain into the bowl and discard the seeds.
Coarsely chop the tomatoes and transfer to a blender. Add the strained tomato liquid, the scallions, the 1/2 cup each of parsley and celery leaves, the tarragon, lime juice, honey, yogurt and cold water and puree (in batches, if necessary). With the machine on, gradually pour in the olive oil and blend until incorporated. Season the soup with salt and white pepper and refrigerate until chilled. Ladle into small bowls. Garnish with cherry tomatoes and parsley and celery leaves and serve.
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