Cold Tomato Soup With Farro Recipes

COLD TOMATO SOUP WITH FARRO

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.

FRESH TOMATO SOUP WITH BASIL AND FARRO

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.

FARRO SALAD WITH TOMATOES AND HERBS

Steps:

• Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
• Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
• In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
• The salad can be refrigerated overnight. Bring to room temperature before serving.

TUSCAN FARRO SOUP

Steps:

• Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
• Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

COLD TOMATO SOUP

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.