We’re still hungry for soup – chilled soup. Our vichyssoise recipe is delicious, but now we’re on track of something not only cool, but also colorful, and bustin’ out with Vitamin C to help us withstand the summer heat. Tomatoes fit the bill perfectly. And this tomato soup recipe could hardly be easier to make.
Buy the most perfect, ripest tomatoes you can find. Or grow them yourself! Either way, the quality of the tomatoes makes or breaks this soup.
Garnish each bowl with a little home-made pesto and a few fresh rocket leaves. If you can get your hands on some fresh za’atar herb, make chef Moshe Basson’s unusual za’atar pesto for a distinctive flavor twist. With good bread and a mild cheese, you’ve got a delicious summer meal that’s light but satisfying.
Chilled Tomato Soup
1 kg. – 2 lb. fresh, ripe, tomatoes, rinsed but not peeled
2 cups vegetable broth
2 cloves garlic, peeled and chopped coarsely
2 tablespoons balsamic vinegar
1-2 teaspoons salt, to taste
Ground black pepper, to taste
4 tablespoons pesto
Chop the tomatoes coarsely.
Put the tomatoes, with all their seeds and juice, in a blender. Add the broth, garlic, and balsamic vinegar to the blender.
Blend until it’s all very smooth. Add salt and pepper. Be careful not to over-season; you want the fresh, sweet flavor of the tomatoes to shine through.
Pour the tomato puree into a large pan and cook for 10 minutes over low heat, uncovered.
Taste for seasoning and adjust if needed.
Let the soup cool to room temperature, then chill it for at least 1 hour.
Garnish each bowl with 1 tablespoon pesto and a few rocket leaves.
That’s it! Enjoy!