If you can't take the heat, get out of the kitchen! Or, just make this fresh tomato soup—no stove required.

By Catherine Kast
June 01, 2017 11:08 AM
Greg DuPree

Sometimes it just gets too hot to turn on the stove. Top Chef‘s Sam Talbot shares the perfect dish to beat the heat from his new book, 100% Real: A chilled tomato soup made in a blender or food processor. His spiced soup is versatile: You can serve it over zucchini noodles as a raw marinara, or use it to dress up a classic Caprese salad. Oh, and it also makes a stellar bloody mary base!

Sam Talbot’s Very Cold Tomato Soup with Basil & Parmesan

4 lbs. ripe heirloom or large vine-ripened tomatoes
2 tbsp. finely chopped shallot
1 tsp. finely chopped garlic
5 tbsp. olive oil
1 tbsp. lemon zest plus 2 tbsp. fresh juice (from 1 lemon)
1 tsp. red wine vinegar
1 tbsp. raw honey
1 tsp. ground coriander
1 tsp. ground turmeric
1½ tsp. black pepper
1 tsp. sea salt
1½ cups loosely packed fresh basil, cut into thin strips
Freshly grated or shaved Parmesan cheese

1. Roughly chop the tomatoes, reserving the juice. Process the chopped tomatoes, shallot and garlic in a food processor or blender until smooth. (For a thinner, more refined soup, pour through a fine wire-mesh strainer.)

2. Transfer tomato mixture to a bowl, and stir in the olive oil, lemon zest, lemon juice, vinegar, honey, coriander, turmeric, pepper and salt.

3. Cover, and chill until very cold for at least 2 hours. Serve very cold in bowls, garnished with basil and cheese.

Serves: 6
Active time: 15 minutes
Total time: 20 minutes plus chilling time

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