Chilled Tomato Soup
Category
Gourmet Soups, Stews, & Bisques
Servings
6
This incredibly simple recipe was published in Food and Wine magazine years ago. We've made it a number of times since then and modified in different ways. This version is our favorite!
Ingredients
-
4 pounds ripe summer tomatoes, seeded and quartered
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3/4 ounce Veggie-Stock Gold® dissolved in 2 cups hot water
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1/4 cup extra virgin olive oil, plus additional for garnish
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1/4 cup tomato paste
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1 tablespoon balsamic vinegar
-
2 teaspoons honey
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Salt and ground black pepper
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1/2 cup sour cream
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2 tablespoons chopped fresh basil or tarragon
Methods/Steps
Working in a blender in 2 batches, purée the tomatoes with the reconstituted Veggie-Stock Gold®, olive oil, tomato paste, balsamic vinegar, and honey until very smooth. Transfer to a bowl, season with salt and pepper, and refrigerate until chilled, about 3 hours.
In a small bowl, mix the sour cream with the chopped basil and season with pepper. Ladle the soup into chilled bowls. Top with a dollop of the sour cream and drizzle with olive oil.
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