Chilled Tomato Soup Recipe: Demo
Here we go!
This one is ridiculously simple. While the prep work is somewhat involved, it's a valuable skill to freeze summer tomatoes for the winter. I also like that the garnish options are vast & it brings individual customization to the table for picky preferences.
Chilled Tomato Soup (page 207)
Serves 4-6 (in the video I make half a recipe, but excess servings can be frozen for later use)
Equipment: sharp knife, mesh strainer, blender (immersion or regular), large stock pot, slotted spoon, 2 medium bowls
Time: ~1 hour (depends on how many tomatoes you prep, how long you let it cool before serving; can also be prepped in stages)
4 pounds vine-ripened tomatoes, peeled and seeded, juice reserved
2 teaspoons sea salt
Sugar and/or sherry vinegar, if needed
Olive oil or sour cream, to finish
Freshly milled pepper
Chopped basil or marjoram, for garnish
2 green onions, including a few of the greens, thinly sliced, for garnish
HOW TO USE IN A MEAL
1. A light meal on its own, with a side of cheese toast or hearty salad
2. Accompany tuna/egg salad or sandwich (think: BLT or loaded veggie)
3. For a bbq - serve in shallow plastic cups for easy sipping
4. Add rice for starch & substance
NOTES ABOUT INGREDIENTS
Buying fresh tomatoes:
1. Late summer is the PERFECT time to buy up lots & lots of tomatoes. They are at their peak & the prep for this recipe is the same process for preserving tomatoes to be frozen (for fresh tomato soup in the winter -one of my favorite things!). So go to town!
2. I like the very, very ripe tomatoes. When choosing, I pick the ones that wrinkle when I gently pull a finger across the skin. In larger tomatoes, the skin may not wrinkle, but if they are soft, they're ready for this soup.
3. I find the beefsteak variety (what you most likely have at a grocer) to be better, juicier, than heirloom.
4. In the video, I'm using yellow tomatoes. They are "low-acid" tomatoes, in case that's something to look out for in your family. The flavor is the same, maybe a tad milder. It's also a stunning golden color.
1. This calls for sherry vinegar & so will future recipes. If you don't have it, it's a good one to keep around. The flavor is more refined than a red wine vinegar.
2. Most vinegars can be substituted for each other with little loss to the dish, so you don't HAVE to get sherry vinegar, although I recommend it. Deborah Madison describes vinegars on page 41.
I opted for none of the garnishes mentioned in the ingredient list. I added sliced avocado to the bottom of my bowl with extra salt.
2. Another time, I dropped a scoop of pesto & drizzled olive oil on top.
3. Under the recipe in the book, Deborah recommends several other garnish options. At the table, you can include little bowls of these garnish options so family/guests can customize the soup to their preferences.
Using herbs for garnishes:
I have a thing for consistency, so any time I use herbs as a garnish, it's been blended with olive oil. When I have fresh herbs, I take whatever I'm not immediately using and put in a food processor with a little oil (like making pesto) & chop until it reaches a spreadable consistency. I can then freeze that mixture or keep it in the frig for several weeks. The oil protects the herbs. Spoon in this mixture to any soup or eventually add nuts, cheese, & garlic for a quick pesto. One more note: I also use this process to use up arugula, spinach, & kale. Process the greens with walnuts, garlic, olive oil, & optional parmesan cheese & use as you would traditional pesto.