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Cold Tomato Herb Soup

Source of Recipe

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8 cups fresh ripe tomatoes
1/2 cup olive oil
1/2 cup herb vinegar
1 cup milk
4 tablespoons fresh lemon juice
3 tablespoons granulated sugar
1 1/2 teaspoons dry mustard
2 tablespoon chopped fresh thyme
2 tablespoon chopped fresh basil
2 tablespoon chopped fresh chives
salt and pepper to taste

Place the tomatoes whole in boiling water for two minutes,
remove with tongs and cool in ice water for one minute. The
skins will slide off easily. Allow to finishing cooling. When
cool chop tomatoes and place in a glass bowl with the oil and
vinegar. Beat in milk and lemon juice. Stir in sugar, mustard
and the fresh herbs. Chill overnight. Puree in a food processor
or blender. Garnish with chopped chives before serving.