We are experiencing an extended period of sultry, summer days when nothing tastes better than a light, cold broth, filled with thin noodles and fresh, crunchy vegetables bursting with flavour. Today’s soup stars the juicy, ripe, sweet tomato!

Adapted from Eric Kim’s Cold Noodles With Tomatoes, the original can be found in the New York Times food section.

Cold Noodles With Tomatoes

Ingredients

600 grams ripe organic tomatoes, finely chopped

2 slices of red onion, finely chopped

1/4 tsp Himalayan pink salt

juice from 1 lime

2 tbs Redboat fish sauce

2 tbs raw honey

1 large clove garlic, crushed

1 red chilli, stem trimmed and chopped (optional)

1/2 tsp homemade mustard

1/2 tsp toasted sesame oil

2 cups homemade vegetable soup stock (no salt or fats added)

45 grams organic potato and bean thread noodles

1 tsp toasted or activated sesame seeds

1 cucumber, julienned, per bowl

1/2 carrot, julienned, per bowl

1 thick slice of daikon, grated, per bowl

1 scallion, thinly sliced, per bowl

1 ice tray filled with soup stock (no oil or fats added) or filtered water, put in the freezer overnight

Method

Wash, chop and put the tomatoes in a medium-sized bowl with 1/4 tsp salt. Mix together and let it sit for at least 10 minutes.

Put a serving of potato and bean thread noodles in a serving bowl, bring a kettle of water to a boil and cover the noodles with boiling water. Let them sit for 5 minutes.

Juice a lime. Peel the onion and garlic. Add the lime juice (minus 1 tbs), honey, fish sauce, mustard, chopped onion and crushed garlic to the tomatoes along with 2 cups of vegetable soup stock and put in the refrigerator to cool.

With a mandolin, julienne the cucumber on the larger blade and the carrot on the smaller blade. Grate the daikon and add them all to your serving bowl with a couple pinches of salt and the remaining lime juice.

Drain and rinse the noodles under cold water. Add the noodles to the serving bowl. Finely chop the scallion.

Take the soup broth out of the refrigerator and ladle over the noodles and vegetables. Top with scallions and the sesame seeds.

Serve with two cubes of frozen soup stock or water ice cubes.

This soup almost rivals diving into the cool, refreshing ocean!