- 3 pounds ripe tomatoes, peeled and quartered
- 3 tablespoons fresh lemon juice
- 1 tablespoon finely chopped scallion greens
- 2 teaspoons finely grated fresh lemon zest
- 1 teaspoon sugar
- 1 pinch dried thyme, crumbled
- 1 pinch dried marjoram, crumbled
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sour cream
- Fresh parsley leaves for garnish
- Puree tomatoes in batches in a blender until smooth, then force puree through a sieve into a large bowl, discarding seeds. Stir in lemon juice to taste, scallion, zest, sugar, thyme, marjoram, salt, and pepper.
- Chill soup until cold, about 1 hour.
- Ladle soup into bowls and top with dollops of sour cream.