Chilled Tomato Soup & Green Goddess Whipped Cream

• FOR THE SOUP:
• 5 pounds Ripe Red Tomatoes, De-seeded And Roughly Chopped
• 3 Tablespoons Fruity Extra Virgin Olive Oil
• 2 Tablespoons Tomato Paste
• 1 cup Cold Water
• 1 cup Vegetable Broth
• 1 whole Lemon Juice Of
• 1 teaspoon Celery Salt
• 2 pinches Kosher Salt and Fresh Ground Black Pepper (to Taste)
• _____
• FOR THE WHIPPED CREAM:
• 1/2 cups Loose, Assorted Herbs - Tough Stems Removed - I Used Chives/basil/oregano/tarragon
• 1 pint Heavy Whipping Cream

1. - For the whipped cream: In your Vitamix or blender, add the loose herbs. You can roughly chop them beforehand if you feel your blender isn't up to the task. Pour in the cream and whip until it's lightly foamy - you're not looking for stiff peaks but you're looking for a slightly firm texture. Gently scrape down sides of blender and refrigerate until you're ready to use it.
2. - For the soup: If you're using a Vitamix, you can pretty much throw your tomatoes in there and whiz them up in one batch. In a blender or food processor, this will take at least 2 batches. Combine your seeded & chopped tomatoes, olive oil, tomato paste, water, vegetable broth, lemon juice and celery salt. Whiz them up to a silky soup consistency. Taste as you go and add kosher salt & pepper, as needed. I would go light on that because the flavors will mingle & change in the fridge. You can always re-season before you serve. Cover and chill for at least 2 hours
3. - To serve: Take soup and whipped cream out of the fridge. Taste your soup and re-season if necessary. While you're ladling the soup into bowls, the whipped cream will soften slightly. Stir it with a spoon or small whisk until you have an airy, loose cream. Drizzle the cream on top of the soup and serve immediately.

red tomatoes, fruity extra virgin, tomato paste, water, vegetable broth, lemon juice of, celery salt, salt, whipped cream, herbs, cream

Taken from tastykitchen.com/recipes/soups/chilled-tomato-soup-green-goddess-whipped-cream/ (may not work)