Chilled Tomato Soup Recipe - Cooking Index
Chilled Tomato Soup Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Tomatoes |
| 3 tablespoons | 45ml | Extra-virgin olive oil |
| 2 teaspoons | 10ml | Balsamic vinegar (12-year-old) |
| Or good-quality wine vinegar | ||
| Coarse salt - to taste |
Core and blanch tomatoes 10 seconds in boiling water, shock in ice water and peel. Slice tomatoes in half along their equator and squeeze to remove seeds.
Puree in blender until smooth, while adding oil and vinegar; season with salt to taste while continuing to blend. Taste puree and adjust seasoning if necessary.
Press puree through fine mesh strainer using ladle into clean container, cover and refrigerate 1 hour.
This recipe yields 4 servings.
Each serving: 137 calories; 610 mg sodium; 0 cholesterol; 11 grams fat; 11 grams carbohydrates; 2 grams protein; 1.44 grams fiber.
Chef's notes: Make sure your tomatoes are perfectly ripe and perfumed. Make sure the olive oil is a good one, and don't be tempted to use cheap balsamic vinegar in place of the aged one called for; you're better off using the same amount of a really good wine vinegar instead.
Source:
The Los Angeles Times, 07-05-2000
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