Green Tomato Soup

[lsanderson]

Using Summer’s Final Gifts
By MELISSA CLARK
Published: September 11, 2009

THERE’S only so much you can do with a green tomato.

You can dip it in cornmeal and fry it, or simmer it with sugar and spices into chutney or marmalade. You can pickle it, or toss together a tart salad seasoned with anchovies and vestige sprigs of summer basil. More

Recipe: Green Tomato Soup With Bacon and Brioche Croutons (September 16, 2009)