Chilled Tomato & Garlic Soup
These refreshing summer soups showcase the pleasures of raw and cooked fruit. In both cases, the fruits are cut coarsely and heated until just the outside is cooked, leaving the flavor of the raw fruit in its center untouched. What’s more, both soups can be made the day before and stored in your refrigerator until you’re ready to serve. In fact, I’d even say that they taste better the following day
Equipment
Ingrediënten
Serves 4 to 6
- 14 tomatoes Early Girl or Roma preferred, peeled (see this page)
- ½ cup extra-virgin olive oil
- 1 leek trimmed, white part thinly sliced
- Salt
- 5 cloves garlic thinly sliced
- ⅓ cup balsamic vinegar
- Garlicky Herbed Croutons for garnish optional
Instructies
- Slice the tomatoes in half and squeeze them over the sink to discard their seeds.
- In a large pan on medium heat, stir together the olive oil, leek, and a pinch of salt.
- Cook, stirring occasionally, until the leek has softened, 8 to 10 minutes.
- Add the garlic and stir until soft but not brown, 1 to 2 minutes.
- Turn the heat to low and add the tomatoes and another pinch of salt.
- Use a wooden spoon to mash the tomatoes until they’re broken but some larger pieces remain.
- Add the balsamic vinegar and stir to combine.
- Cover the pan and warm the soup to about 160°F.
- In other words, sipping temperature: cool enough to take small sips, but too hot to gulp; about 30 minutes.
- Working in batches, transfer the soup to a blender and puree until smooth.
- Season with salt to taste, then set aside to cool to room temperature.
- Store in an airtight container in your refrigerator until nicely chilled.
- Ladle the soup into six chilled glasses or four chilled bowls, top with a handful of croutons, and serve.
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