Ken Oringer, who runs 8 Boston-area restaurants, serves this soup in martini glasses. It looks impressive, but only you have to know it was as simple as puréeing tomatoes in a food processor.
Serves 4


  • 10 tomatoes
  • Salt to taste
  • 10 cherry tomatoes, halved
  • 1 bunch basil
  • 1 small piece of jicama, peeled and diced


Purée tomatoes with salt in the food processor.

Line a strainer with cheese cloth or a kitchen towel and place over a bowl. Pour in liquid and refrigerate.

Take the clear liquid at the bottom of the bowl and pour it into a martini glass with halved cherry tomatoes, diced jicama and chopped basil.


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