When summer tomatoes are so good that they need no embellishment, try them in this simple, refreshing starter. It’s a tasty way to use up fast-ripening tomatoes, and the soup will keep for up to three days in the fridge.more
cups diced beefsteak, cherry, or heirloom tomatoes, divided
cup olive oil
Tbs. agave nectar
cup basil, sliced into thin strips
Blend 3 cups tomatoes, oil, agave nectar, and 2 cups water in blender until smooth. 2. Pour soup into 4 bowls. Top each serving with ı/4 cup diced tomatoes and 2 Tbs. basil.