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Food writer and cookbook author Belinda Harley is an authority when it comes to food of the Ionian Islands, located off Greece's eastern coast. Her new book, Roast Lamb In The Olive Groves, is a contender for this year's favorite cookbook with stunning photos of fresh Greek dishes we'll be adding to our repertoire. Why cook your tomato soup when you can eat it raw?

Food writer and cookbook author Belinda Harley is an authority when it comes to the food of the Ionian Islands off Greece's eastern coast. Her new book, Roast Lamb In The Olive Groves, is a contender for our favorite cookbook of the year with stunning photography of fresh Greek dishes we'll definitely be adding to our repertoire. Why ever cook your tomato soup when you can eat it raw?

This is an elixir: delicate and fresh. It is so simple that it hardly requires a recipe. Unlike the cold Spanish soup gazpacho, it is innocent of green peppers, cucumber, garlic, vinegar, olive oil, croutons and ice cubes; and it is kept at room temperature, so that the tomatoes' taste is uninhibited by refrigeration. First, bite into one of your tomatoes. If you experience a rush of fresh, explosive flavor, don't mess around with it! Forget cooking it, reducing it, drying it or adulterating it. When home-grown tomatoes are in season and you have a glut, this raw soup allows a really good tomato to express itself.

Reprinted with permission from Roast Lamb In The Olive Groves