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Chilled Green Tomato Soup With Tomato Confit

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Ingredients

12 large plum tomatoes (2 pounds)—peeled, seeded and quartered lengthwise

3/4 cup extra-virgin olive oil

1 tablespoon fresh thyme

1 large garlic clove, minced

1 tablespoon plus 1 teaspoon sugar

Kosher salt and freshly ground white pepper

1 small artichoke (about 5 ounces)

1 1/2 pounds unripe green tomatoes (preferably heirlooms), halved crosswise

1 small white onion, finely chopped

1 medium shallot, finely chopped

1/2 green bell pepper, coarsely chopped

1/2 cup heavy cream

1/2 cup ice water

1/4 cup finely chopped basil

1 1/2 cups mixed yellow and red pear tomatoes, quartered lengthwise

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