Serves 6

It’s time to make the most of summer tomatoes while they’re still here. This no-cook chilled soup couldn’t be simpler. As a bonus, it uses that stale half-baguette you never can figure out what to do with, and leftover corn on the cob to boot. Use your best olive oil, because it is a major contributor to the great flavor of the soup.

10 Roma (plum) tomatoes, about 2¼ pounds, cut into 2-inch chunks

¼ medium onion, finely chopped

2 cloves garlic, thinly sliced

1 teaspoon salt

½ baguette (fresh or stale), cut into 2-inch chunks

5 cups boiling water

⅓ cup olive oil

2 tablespoons sherry vinegar

About 1¼ cups cooked corn kernels, cut from 2 to 3 ears of cooked corn

½ cup basil leaves, torn into pieces

1. In a large bowl, combine the tomatoes, onion, garlic, salt, and bread. Pour the boiling water on top. Press down on the bread to submerge it. Set aside for 45 minutes.

2. In a blender in 2 batches, puree the tomato-bread mixture, oil, and vinegar. Taste, and add more salt, if you like. Refrigerate for 4 hours, or until cold.

3. Ladle into bowls and top each bowl with corn kernels and basil leaves. Sally Pasley Vargas

Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.