Instructions: Slip the skins off the tomatoes by putting them in boiling water for 30 seconds, then plunging them into ice. Squeeze out most of the seeds.

Place the herbs, tomatoes, ice, lemon, sugar and chile into a blender and pulse to desired texture. The goal is a uniformly smooth "slush." Divide into glasses that have been rimmed with the salt-cumin mixture.

Garnish with lemon wedges and herb sprigs.

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