Recipe of the week: Cold cherry and tomato soup

Soup is not just a winter food, said Jane Touzalin in The Washington Post. A chilled summer soup is a great way to “satisfy us in lighter ways” and “make use of the fresh produce piled high at the farmers market.” On a stifling day, when the thought of a hot stove feels unbearable, all you need is a knife, a blender, and 30 minutes of refrigerator time to get this cold Spanish tomato soup to the table.

Cold cherry and tomato soup

(Adapted from a recipe by chef José Andrés of Think Food Group)

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1½ lbs (about 6) plum tomatoes, cored and cut into quarters

1 small (4 oz) green bell pepper, stemmed, seeded, and coarsely chopped

18 oz fresh sweet cherries, pitted, plus several halved and pitted cherries for garnish

1 tbsp sugar

1 tbsp freshly squeezed lemon juice

1 clove garlic

6 tbsp sherry vinegar, or more to taste

1 cup extra-virgin olive oil, or more to taste (up to 3 cups)

2 tsp to 2 tbsp salt, to taste

Working in batches if necessary, combine tomatoes, bell pepper, cherries, sugar, lemon juice, garlic, and sherry vinegar in a blender and puree into thick liquid. The mixture will turn a lovely pink color. Taste for acidity, which will vary according to sweetness of tomatoes and cherries, and add a little vinegar if needed.

Add oil and salt to taste and reblend. Transfer to storage container, straining through a fine-mesh strainer if you want a perfectly smooth soup, and refrigerate for at least 30 minutes. Serve cold, garnished with the fresh cherry halves. Serves 6.