One recipe, two lunches. Triple citrus tomato salad (or soup) from Mezcla by Ixta Belfrage.
I made the salad version of this recipe first with some pretty heirloom tomatoes from the farmers market. The tomatoes marinate in a mix of lemon, lime and tangerine juices while you prepare the garnish which consists of crispy ginger, garlic, and chilies and the oil they’re fried in plus a sprinkle of fresh chives.
The juices left in the plate were so slurpable that decided to try the soup version.
It’s not as stunning as a colorful array of heirloom tomatoes but it’s just the ticket if you’ve got tomatoes that are too ripe to slice nicely.
The soup gets a dollop of yogurt before adding the crispy, fried garnish and its oil which is just as delicious here as on the salad. I chilled the soup to just below room temp, not icy cold but the recipe says it can also be served warm. A nice alternative to gazpacho.
Edited to add that both lunches were accompanied by an ear of corn on the cob.
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