Cold Tomato and Sour Cream Soup

• 3 lb ripe tomatoes, peeled and quartered
• 2 to 4 tablespoons fresh lemon juice
• 1 tablespoon finely chopped scallion greens
• 2 teaspoons finely grated fresh lemon zest
• 1 teaspoon sugar
• Pinch of dried thyme, crumbled
• Pinch of dried marjoram, crumbled
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup sour cream
• Garnish: fresh parsley leaves

1. Puree tomatoes in batches in a blender until smooth, then force puree through a sieve into a large bowl, discarding seeds.
2. Stir in lemon juice to taste, scallion, zest, sugar, thyme, marjoram, salt, and pepper.
3. Chill soup until cold, about 1 hour.
4. Ladle soup into bowls and top with dollops of sour cream.

tomatoes, lemon juice, scallion greens, lemon zest, sugar, thyme, marjoram, salt, black pepper, sour cream, parsley

Taken from www.epicurious.com/recipes/food/views/cold-tomato-and-sour-cream-soup-105404 (may not work)