COLD TOMATO SOUP WITH FARRO
Farro's role in this gazpacho of sorts (without the traditional bread thickener), is that of a garnish. It contributes texture and substance to the light summer soup. I spoon about 1/4 cup of the cooked wheat berries into each bowl and also add diced cucumber. The farro sinks, the cucumber floats. When you get to the bottom of the bowl, you'll find some lingering grains of farro enrobed in the delicious, tangy soup.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cut cucumber into 2 equal pieces. Peel and roughly chop one piece, and cut the other piece into 1/4-inch dice, for garnish.
- Working in 2 batches, blend roughly chopped cucumber, tomatoes, onion, garlic, vinegar, olive oil, salt, farro broth and ice cubes (if using) in a blender for 2 minutes or longer, until smooth and frothy. Taste and adjust salt. Transfer to a bowl or container (a metal bowl is the most efficient for chilling) and chill for 1 to 2 hours.
- Place about 1/4 cup cooked farro (or spelt) in each soup bowl. Ladle in the soup. Garnish with diced cucumber and basil. Drizzle on olive oil if desired and serve.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 746 milligrams, Sugar 6 grams
FRESH TOMATO SOUP WITH BASIL AND FARRO
You overbought fresh tomatoes at the farmers' market and now you're left with a pile of overly-soft, rapidly-ripening fruit. What to do? Make a hearty, vegetable-based soup with those mushy tomatoes puréed into satiny sweetness. To mimic the creaminess of many tomato soup recipes, I often blend softly stewed tomatoes with a grain, in this case, farro. It adds an earthy flavor, and body, to make a tomato soup with bona fide stick-to-your ribs inclinations.
Provided by Melissa Clark
Categories soups and stews, appetizer
Time 1h30m
Yield 6 small servings
Number Of Ingredients 8
Steps:
- Pour 8 cups cold water and 1 1/2 tablespoons salt into a pot and bring to a boil over high heat. Lower heat to medium, add the farro and basil stems, and cook until grains are tender but still a little chewy, about 25 minutes. Drain, reserving the liquid.
- Heat the oil in a large pot over medium-high heat. Add the garlic and cook until fragrant and golden, about 2 minutes. Stir in the leek and a pinch of salt. Reduce the heat to medium and cook leeks until soft, about 5 minutes.
- Stir in the tomatoes, 1/2 teaspoon salt and 1 cup reserved cooking liquid. Bring to a simmer. Cook until the tomatoes have completely fallen apart, about 30 minutes.
- Using an immersion blender, blender or food processor, purée the tomato mixture until smooth (you may have to do this in batches). Add half the farro and pulse until the grains are broken down and the soup is a chunky purée. Stir in the remaining farro. If the soup seems thick, add more cooking liquid. Taste and add more salt if needed. Ladle the soup into serving bowls. Drizzle with oil; top generously with black pepper and torn basil leaves.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 1 gram, Carbohydrate 44 grams, Fat 2 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 725 milligrams, Sugar 10 grams
MEDITERRANEAN FARRO SALAD
Steps:
- Bring chicken stock and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until tender but still chewy, 25 to 30 minutes. Transfer farro to a large bowl and let cool, at least 15 minutes.
- Add peppers, sun-dried tomatoes, onion, and parsley to the bowl of farro. Toss together and stir in feta cheese.
- Mix olive oil, lemon juice, vinegar, oregano, salt, garlic powder, and black pepper together. Toss vinaigrette with the salad. Serve cooled.
Nutrition Facts : Calories 223 calories, Carbohydrate 29.1 g, Cholesterol 11.5 mg, Fat 10.9 g, Fiber 1.3 g, Protein 6.7 g, SaturatedFat 3 g, Sodium 660.4 mg, Sugar 3.7 g
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.
ITALIAN FARRO SALAD
Steps:
- Rinse and drain farro, then cook according to package instructions. Transfer to a large mixing or serving bowl.
- While the farro cooks, prepare the dressing: In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended. Pour half of the dressing over the warm farro and sprinkle with 1/4 teaspoon salt. Toss to coat.
- Add all of the remaining ingredients to the bowl except for the feta: sundried tomatoes, cucumber, roasted red pepper, cherry tomatoes, peas, and parsley. Toss to coat. Taste and add as much of the remaining dressing as you like. Sprinkle with feta, lightly toss again, then season with salt and pepper to taste. Serve cold or at room temperature.
Nutrition Facts : ServingSize 1 (of 10), about 1 cup, Calories 166 kcal, Carbohydrate 21 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 7 mg, Fiber 4 g, Sugar 3 g
TUSCAN FARRO AND BEAN SOUP
Provided by Beth Elon
Categories Soup/Stew Blender Bean Garlic Onion Tomato Dinner Lunch Vegan Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Pick over and rinse beans. Soak in cold water to cover by 2 inches at least 8 hours and up to 12 hours. Alternatively, quick-soak beans. Drain well.
- Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring occasionally, until onion is softened, about 10 minutes. Stir in water, drained beans, tomato, parsley, sage, and thyme and bring to a boil, then reduce heat and cook at a bare simmer, partially covered, stirring occasionally and adding more water if necessary to keep beans covered, until beans are tender, 2 to 3 hours.
- Discard thyme sprigs, then blend mixture in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl. Return soup to pot and bring to a boil. Add farro and salt, then reduce heat and simmer, stirring frequently, until farro is tender (it will be chewy like barley), about 30 minutes. Stir in pepper and serve drizzled with additional oil.
More about "cold tomato soup with farro food"
BORLOTTI BEAN AND FARRO SOUP RECIPE | RECIPES FROM A PANTRY
From recipesfromapantry.com
Estimated Reading Time 3 mins
- Heat up the oil fry the fennel seeds for 30 sec and then add in the carrot, onion, celery and garlic and fry for about 8 mins until soft.
- Mash a quarter of the beans and then add the mashed and whole beans to the soup, season with salt and pepper and simmer for about 8 mins. The farro should be soft but chewy when done.
- Serve the soup topped with some bread (Vogel's soya and linseed bread complements this soup perfectly).
SPICY TOMATO SOUP WITH HARISSA AND FARRO RECIPE BY WILL ...
From thedailymeal.com
3.2/5 (144)Estimated Reading Time 2 minsServings 6Calories 292 per serving
- In a 4-quart pot, heat the oil over medium-low heat. Add the onion, carrot, celery, mushroom, leek, and garlic and cook until softened, stirring occasionally, about 10 minutes. Add the water and remaining ingredients, increase the heat to high, and bring to a simmer.
- Once it reaches a simmer, reduce the heat to medium and cook until reduced by ½, about 30 minutes. Drain and discard the solids.
- Roast the bell pepper directly over a medium gas flame until charred all over, about 2-3 minutes per side. Set aside to cool.
- Heat the oil in a sauté pan over medium heat. Add the fennel seeds, cumin seeds, and red pepper flakes and toast for about 15 seconds. Add the onion and cook until golden, stirring occasionally, about 5 minutes. Meanwhile, peel and chop the bell pepper.
COLD TOMATO SOUP (CANNED TOMATOES) - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (53)Calories 142 per servingCategory Soup
- Add the tomatoes, buttermilk, salt and pepper. Process until smooth and well-incorporated, about 1 minute, stopping if needed to scrape the sides of the bowl with a spatula.
TOMATO AND FARRO SOUP - KITCHEN KONFIDENCE
From kitchenkonfidence.com
Servings 6Estimated Reading Time 2 mins
- Bring 4 1/2 half cups of water to a boil in a large pot. Add farro, 1 teaspoon sea salt and 6 cilantro stems, stirring to combine. Bring mixture back to a boil, reduce heat to low and simmer until farro is al dente (soft on the outside, some bite left on the inside, about 25 minutes). Drain farro and set aside.
- Warm olive oil in a large, heavy-bottom pot over medium heat. Stir in sliced leeks and cook for 5 minutes. Add garlic and continue to cook until leeks are soft, but not caramelized (about 5 minutes more). Add curry powder, coriander, cumin, and chili flakes, stirring to combine. Cook until spices are fragrant (about 1 minute). Stir frequently to keep the spices from burning on the bottom of the pot.
- Add tomato wedges and 6 cups of water, then bring mixture to a boil. Reduce heat to low and simmer until tomatoes are fall-apart tender (about 30 minutes). Blend tomatoes into the soup until smooth using an immersion blender or in batches with a regular blender. Add half of the farro and blend until the grains are broken down and the texture is somewhat chunky. Stir in the remaining farro and season to taste with sea salt.
- Ladle soup into bowls and top with coconut milk. Finish with a sprinkling of toasted almonds and chopped cilantro. Serve with lemon wedges.
TOMATO AND FARRO SOUP - THE GARUM FACTORY
From thegarumfactory.net
Estimated Reading Time 5 mins
COLD TOMATO SOUP WITH FARRO - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 2 mins
SALMOREJO (SPANISH COLD TOMATO SOUP RECIPE ... - EATING ...
From eatingeuropean.com
5/5 (6)Category Appetizer, Soup, TapasCuisine SpanishCalories 238 per serving
TUSCAN FARRO SOUP WITH WHITE BEANS, TOMATOES AND BASIL ...
From williams-sonoma.com
5/5 (4)Total Time 1 hrServings 6
WHAT IS FARRO? | ALLRECIPES
From allrecipes.com
Estimated Reading Time 5 mins
EASY GAZPACHO RECIPE (COLD TOMATO SOUP) - ALPHAFOODIE
From alphafoodie.com
5/5 (3)Calories 118 per servingCategory Appetizer, Main
- If you have a high-speed blender, then you can make this 'instant' gazpacho in just minutes- no need to peel the tomatoes or cucumber!For this version, simply roughly chop all of the vegetables, add all of the ingredients into your blender, and blend it to the required consistency; chunky, slightly chunky, or smooth.For a nice variation, blend half of the ingredients until super smooth, and then add the remaining ingredients and pulse/blend until you reach your desired consistency.
- Prepare the vegetables: Finely dice all the vegetables, making sure to remove the cucumber peel if you want smoother results.
- Taste the gazpacho and adjust the seasonings if necessary.No matter which method you used, it's time to chill the gazpacho soup. That's KEY to the best flavor, as the flavors will meld and marinate. This is particularly important with the raw flavors of onion and garlic.I suggest making this gazpacho at least 3-4 hours in advance and chilling until you're ready to serve.The olive oil can solidify slightly when chilled. For that reason, you may need to remove it from the refrigerator a little while before serving.
- You can serve gazpacho soup in a bowl, mug, or even shot glasses (for appetizer portions). Alternatively, serve in a large glass over ice with a straw!Check the blog post for options on how to garnish this soup!
VEGETABLE FARRO SOUP - CILANTRO AND CITRONELLA
From cilantroandcitronella.com
Cuisine ItalianTotal Time 35 minsCategory Main Dish, StarterCalories 226 per serving
- Heat a large pot over medium heat and add the oil and onion. Fry until transparent then add the garlic. Fry for a minute or two until fragrant then add the celery and carrot. Fry, stirring regularly, until beginning to soften – about 5 minutes.
- Meanwhile take half the beans (1 cup / 200 grams) and place them in a food processor or blender along with the chopped tomatoes. I used canned beans and I did not rinse them in order to add more body to the soup. Process until pureed.
- Add the bean puree, 3 cups (720 ml) of vegetable stock, farro and remaining whole beans to the pot. Bring to a boil then reduce to a simmer. Simmer until the farro is tender yet firm – 20 to 40 minutes depending on which type of farro you have. If you would like a thinner soup (and to stretch it to 4 servings) add as much of the remaining cup of vegetable stock as you would like (I didn’t add any as I prefer this soup thick). Add salt and pepper to taste.
TUSCAN FARRO AND BEAN SOUP - MOTHER WOULD KNOW
From motherwouldknow.com
Cuisine ItalianCategory SoupServings 4Total Time 1 hr 10 mins
- Heat the olive oil in a large, heavy Dutch oven or other pot. Once heated, add the pancetta (if using) and cook it for a few minutes, stirring occasionally, until the pancetta begins to get crispy.
- Add the diced carrot and onion, as well as the crushed garlic clove. Stir to combine the ingredients, and cook the mixture on medium heat for about 3-5 minutes until the vegetables are softened. Then add the bay leaf (leaves), chopped rosemary leaves, and the chopped peperoncino peppers and cook for another 2-3 minutes.
- Add the torn or chopped kale, stir it into the vegetables and herbs. Then cover the pot and let the kale wilt on low heat for about 3-5 minutes.
- Stir in the drained beans and the tomato paste. Add about a 1/2 teaspoon of salt. Pour in the 4 cups of broth (or broth and water) and add the parmesan rind if using. Bring the soup to a boil, lower it to a simmer, and simmer for about 30 minutes.
COMFORTING ITALIAN SOUP - LITTLE MISS VEGETABLE
From littlemissvegetable.com
Reviews 1Category SoupCuisine Italian
- Heat olive oil in a large stockpot and cook celery, carrot and onion until tender, about 10 minutes. Season with salt & pepper.
- Add canned tomatoes, farro and parmesan rinds as well as a bag of frozen kale. Fresh kale works great too but I love keeping the frozen bag to add into smoothies, soups and scrambled eggs.
- Turn up the heat and bring soup to a boil. Continue simmering the soup until the farro is cooked. We often find parboiled farro at our grocery store which takes much less time.
CHICKPEA FARRO SOUP RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
5/5 (5)Category SoupCuisine AmericanTotal Time 40 mins
- In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, and celery. Cook until vegetables are tender, about 5 minutes. Add the garlic and bay leaves and cook for an additional 2 minutes.
- Stir in the broth, tomatoes, chickpeas, basil, and oregano. Bring to a simmer and cook, uncovered, for 10 minutes to blend the flavors. Add the farro and spinach and stir just until the spinach is wilted. Season the soup with salt and pepper, to taste. Ladle into soup bowls and serve warm. Garnish with grated Parmesan cheese, if desired.
- Note-to cook the farro, rinse and drain 3/4 cup farro. Place in a pot and add enough water to cover. Add a little salt. Bring to a boil; reduce heat to medium-low and simmer for about 25 minutes. Drain any excess water. OR you can buy Trader Joe's 10 minute farro, it is my favorite and only takes 10 minutes to cook. For vegan, omit the Parmesan cheese.
ZUPPA DI FARRO (FARRO SOUP ... - MOSTLY MEDITERRANEAN
From mostlymediterranean.com
Cuisine Italian, MediterraneanCategory SoupServings 4Estimated Reading Time 2 mins
- Heat olive oil in a wide soup pot or saucepan. Add onion, carrot, and celery and gently cook until soft and translucent.
- Add tomatoes and thyme and season with salt and pepper. Stir in the canned beans, along with their liquid and two cups of vegetable broth.
FARRO & EGGPLANT WITH SUN-DRIED TOMATO PESTO | DELICIOUS ...
From deliciouseveryday.com
5/5 (2)Total Time 30 minsCategory Main Course, Side DishCalories 1305 per serving
- Combine all the pesto ingredients in a food processor and blend for 3-4 minutes, until it forms a thick paste.
VICHYSSOISE (COLD LEEK AND POTATO SOUP) - ALIVE MAGAZINE
From alive.com
Estimated Reading Time 2 mins
ALESSI TUSCAN FARRO & BEAN MINESTRONE SOUP
From soupsonline.com
Calories 140Sodium 450mg 20 %Cholesterol 0mg 0 %Total Carbs 30g 11 %
HOW TO COOK FARRO | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
Author Food Network Kitchen
12+ TASTY, HEALTHY VEGAN FARRO RECIPES | VEG KITCHEN
From vegkitchen.com
Reviews 4Estimated Reading Time 3 mins
CHEESY FARRO-AND-TOMATO RISOTTO RECIPE - RAJAT PARR | FOOD ...
From foodandwine.com
4/5 Category RisottoServings 4Total Time 40 mins
EASY COLD VEGETARIAN TOMATO AND BASIL SOUP RECIPE
From thespruceeats.com
3.5/5 (29)Total Time 15 minsCategory Side Dish, Appetizer, Lunch, SoupCalories 110 per serving
RECIPE FOR HEALTH: COLD TOMATO SOUP | HEALTH & FITNESS 101
From healthfit101.com
Estimated Reading Time 8 mins
LEEK, TOMATO, & FARRO SOUP WITH PANCETTA | THEBROOKCOOK
From thebrookcook.wordpress.com
Estimated Reading Time 2 mins
9 COLD SOUP RECIPES FOR HOT SUMMER DAYS - LOVE AND LEMONS
From loveandlemons.com
5/5 (3)Category SoupCuisine American, Spanish
ONE-PAN FARRO WITH TOMATOES - SMITTEN KITCHEN
From smittenkitchen.com
Estimated Reading Time 6 mins
FARRO, LENTIL, AND VEGETABLE SOUP - ALIVE MAGAZINE
From alive.com
COLD TOMATO SOUP WITH FARRO - MASTERCOOK
From mastercook.com
COLD TOMATO SOUP WITH FARRO (PUBLISHED 2014) | NYT COOKING ...
From pinterest.co.uk
FRESH TOMATO SOUP WITH BASIL AND FARRO RECIPES
From tfrecipes.com
RECIPE OF AWARD-WINNING COLD TOMATO SOUP | BEST RECIPES
From besfodin.netlify.app
FARRO SOUP - CIAO ITALIA
From ciaoitalia.com
TOMATO SOUP WITH FARRO RECIPE | THE YOUR POST
From theyourpost.com
COLD TOMATO SOUP WITH FARRO RECIPE | RECIPE | NYT COOKING ...
From pinterest.ca
RUSTIC ITALIAN SOUP WITH FARRO RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPES FOR HEALTH: COLD TOMATO SOUP WITH FARRO
From joeliotinelifetimefitness.blogspot.com
FARRO AND FRESH TOMATO SOUP WITH BASIL RECIPES
From tfrecipes.com
RECIPE FOR HEALTH: COLD TOMATO SOUP | REAL HEALTH CLINIC ...
From realhealthcareclinic.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