Raw Tomato Soup

• 8 medium to large ripe tomatoes
• Salt
• 8 ounces cherry tomatoes
• 1 crisp medium cucumber, thinly sliced
• Fresh-ground black pepper
• Olive oil
• A few sprigs of herbs, such as basil, dill, marjoram, or mint

1. Wash the tomatoes and cut out the cores.
2. Cut the tomatoes into pieces and sprinkle with saltthe salt flavors the tomatoes and helps release the juice.
3. Put the tomatoes and any juice through a food mill into a bowl.
4. Put a sieve over a bowl, line the sieve with a piece of cheesecloth, and pour the tomato pulp remaining in the food mill into it.
5. Gather up the cheesecloth, twist it closed, and squeeze the juice from the pulp into the bowl.
6. Cut the cherry tomatoes into halves or quarters, and combine with the cucumber.
7. Season with salt and pepper and moisten with olive oil.
8. Strip the leaves off the herb sprigs, chop them fine, and add to the cherry tomatoes and cucumber.
9. Divide this mixture among 4 bowls and spoon over the tomato juice.
10. Finish with a drizzle of olive oil and serve.

tomatoes, salt, tomatoes, cucumber, freshground black pepper, olive oil, herbs

Taken from www.epicurious.com/recipes/food/views/raw-tomato-soup-387361 (may not work)