While my favorite dish to make in the winter is a soup or stew, I tend to forget about chilled soups as an option in the warmer weather. When I encountered this delicious tomato basil soup recipe in Cooking Light’s July issue, I gathered the ripest, reddest tomatoes I could find at the market and gave it a try. I love the tomato basil combination, and this soup tasted incredibly fresh and flavorful. I added a bit more black pepper and lemon juice to taste. It was even better the next day as the basil flavor was intensified!