2 1/2 pounds (about 6) tomatoes, cored and cut into chunks
1 tablespoon cornstarch
1/2 cup vegetable broth
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
10 whole fresh basil leaves plus 1/3 cup chopped fresh basil leaves for garnish
In a food processor purée the tomatoes and force the purée through a fine sieve into a saucepan, pressing hard on the solids. In a small bowl stir together the cornstarch and the broth and stir the mixture into the tomato purée. Bring the mixture to a boil, stirring, remove the pan from the heat, and stir in the lemon juice, the sugar, the whole basil leaves, and salt and pepper to taste. Let the soup cool and chill it, covered, for at least 8 hours. The soup may be made 2 days in advance and kept covered and chilled.
Discard the whole basil leaves, ladle the soup into 6 bowls, sprinkle with chopped basil.
Garnish with chopped cucumber, tomato and red onion.
5 1⁄2lbs red potatoes
8 garlic cloves, minced
1 1⁄2cups olive oil
1⁄4 cup mint, stems removed & leaves finely chopped
2 tablespoons kosher salt
fresh ground black pepper
Preheat oven to 350 degrees F.
Scrub potatoes and prick each one about 6 times with a fork.
Place in a shallow roasting pan and roast for 2 hours.
When you remove from the oven, cut each potato in half (or in quarters if using the regular size potatoes) and put into a large mixing bowl.
Toss the potatoes with the garlic, oil, mint, salt and pepper to taste. Let stand for 30 minutes before serving.