CHILLED TOMATO SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
- Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
- Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.
COLD TOMATO SOUP
The most beautiful tomatoes may not always be the best ones. Often, it's the gnarly, misshapen, split-topped tomatoes that are the sweetest. You can also seek out the nearly overripe must-sell-today tomatoes, which can sometimes be found discounted at farmers markets. Those are perfect for this kind of chilled soup, a no-cook delight that is best made at the end of summer when tomatoes are at their best. Add toast and avocado for a more substantial meal.
Provided by David Tanis
Categories dinner, soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Put tomatoes and garlic in a non-reactive bowl and sprinkle with salt. Add 4 tablespoons olive oil, 2 tablespoons vinegar, the black pepper and cayenne. Mix well and leave to macerate for at least 15 minutes, or up to an hour.
- Pulse tomatoes in a food processor or blender until just crushed. Transfer to a strainer or food mill to remove skins and seeds, pressing well to obtain all the juices. You should have about 5 cups. Add enough ice water to yield 6 cups. Stir well, taste and adjust seasoning. Chill on a bowl of ice for 15 minutes or refrigerate for up to several hours.
- Make the pepper relish about 30 minutes before serving: Put diced bell peppers and onions in a small bowl and season with salt and pepper. Add 2 tablespoons olive oil and 1 tablespoon sherry vinegar, mix well and set aside.
- To serve, rub each toast lightly with garlic. Top toasts with thick slices of avocado and season with salt and pepper. Place an avocado toast in each bowl and ladle in about 1 cup of chilled soup per serving. Garnish with a generous spoonful of pepper relish and a sprinkling of parsley and chives.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 19 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 785 milligrams, Sugar 8 grams, TransFat 0 grams
CHILLED TOMATO SOUPS
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F.
- Bake tomatoes in a shallow baking pan in middle of oven 10 minutes. Coarsely chop yellow and red tomatoes separately. Blend yellow tomatoes, 2 tablespoons oil, 1 teaspoon chile-pepper water, and 1 teaspoon garlic in a blender until smooth. Force soup through a fine sieve into a large liquid-measuring cup, pressing hard on solids, and season with salt. Make red-tomato soup in same manner with remaining soup ingredients, straining into a separate liquid-measuring cup. Chill soups, covered, until cold.
- Pour soups simultaneously from opposite sides into a Martini glass (colors will remain separate), using about one fourth of each soup. Repeat to fill 3 more glasses.
CHILLED TOMATO SOUP
Provided by Food Network
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the green onion, tomato juice, sour cream, lemon zest and juice together. Season with salt and pepper and chill until dinner time. Chill cucumber and cantaloupe dice separately. Right before serving, combine the tomato juice mixture with the cucumber and cantaloupe, adjust the seasoning and serve with slices of fresh avocado.
ORANGE-SCENTED CHILLED TOMATO SOUP
Provided by Giada De Laurentiis
Categories appetizer
Time 3h30m
Yield 4 servings (about 5 1/2 cups)
Number Of Ingredients 13
Steps:
- For the soup: In a medium saucepan, heat the olive oil over medium-high heat. Add the carrots, shallots, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the carrots are softened, 6 to 8 minutes. Add the chicken broth, orange juice, basil, maple syrup, tomato paste and the tomatoes (with juice). Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.
- Using an immersion blender or food processor, puree the soup until smooth. Cool the soup to room temperature until ready to serve, about 1 hour. Season the soup with salt and pepper.
- For the yogurt topping: In a small bowl, whisk together the yogurt, maple syrup and orange zest until smooth.
- Ladle the soup into chilled bowls and top with a dollop of the yogurt mixture.
- When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
More about "chilled tomato soups food"
CHILLED CREAMY TOMATO BASIL SOUP - ONCE …
From onceuponachef.com
Cuisine ItalianTotal Time 40 minsCategory SoupsCalories 236 per serving
9 COLD SOUP RECIPES FOR HOT SUMMER DAYS
From loveandlemons.com
16 CHILLED SOUPS TO MAKE THE MOST OF …
From seriouseats.com
CHILLED TOMATO SOUP - LIDIA
From lidiasitaly.com
COLD TOMATO SOUP - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
25 BEST COLD SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
GAZPACHO ANDALUZ (SPANISH COLD TOMATO …
From thespruceeats.com
CHILLED SOUP RECIPES FOR SUMMER | MARTHA …
From marthastewart.com
CHILLED TOMATO SOUP - CTV
From more.ctv.ca
- Brush the olive bread with olive oil and bake for five minutes or until crisp. Remove bread from oven and reserve.
CHILLED SOUP RECIPES - BBC FOOD
From bbc.co.uk
EASY COLD SOUP FOR WARM WEATHER - FOOD & WINE
From foodandwine.com
ANTONIA'S SALMOREJO RECIPE - SPANISH SABORES
From spanishsabores.com
CHILLED TOMATO SOUP RECIPE : SBS FOOD
From sbs.com.au
CHILLED TOMATO SOUP WITH MELON - FOOD & WINE
From foodandwine.com
SALMOREJO (SPANISH COLD TOMATO SOUP RECIPE) - EATING EUROPEAN
From eatingeuropean.com
WILL COLEMAN MAKES GROWN-UP CHEESE AND TOMATO SOUP
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love