This chilled soup is great to make on a hot summer night.
Chilled soups that need little or no cooking are great for summer. This recipe is excellent. It helps to have a food mill but, if you don't, the tomatoes can be skinned and pureed in a food processor or blender.
I follow the Joy of Cooking's advice for removing the skins from tomatoes. Put them in boiling water for 15 seconds to a minute, picking one up now and then to test whether or not the skin is starting to come loose. Then plunge them into ice water and slip the skins off.
The rest of the soup is very easy. The celery gives the soup a pleasing crunch. This goes well with crostini spread thinly with goat cheese.