Chilling Out

     This time of year tomatoes are everywhere you look.  Gardeners are secretly leaving them on the doorsteps of neighbors.  And it seems that recipes for using them are everywhere as well.  And for good reason.  Fresh garden tomatoes taste so much better than their mega-mart counterparts.  

     In the September issue of Food Network Magazine there are no less than 15 recipes that highlight the end of Summer fruit.  Under the caption of So Cool is this recipe for a chilled tomato soup they claim is the world's easiest to make:

Ingredients:

2 pounds heirloom tomatoes, roughly chopped
1 shallot
1/2 cup olive oil
champagne vinegar
salt 
chives

Directions:

Thinly slice the shallot and cook it in the olive oil over medium-low heat until soft, about 20 minutes.  Puree the tomatoes in a blender with the shallot and oil; add champagne and salt to taste.

Refrigerate 1 hour to serve chilled (with a drizzle of olive oil and chives).