Cold Tomato Soup Recipes

COLD TOMATO CUCUMBER SOUP

Steps:

• Heat olive oil in a medium pan over medium heat. Add onion and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, until tomatoes begin to give up their juices, about 2 minutes. Remove the pan from heat and let cool slightly, 5 to 10 minutes.
• Puree tomato mixture in an electric blender by pulsing several times. Add cucumber and pulse until chopped into small pieces. Add coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and salt; pulse until well combined.
• Pour soup into a container or bowl and chill in the refrigerator for at least 1 hour. Serve in bowls garnished with mint leaves and pepper.

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.

COLD TOMATO SOUP

Steps:

• Chop walnuts, then lightly toast in a dry, non-stick frying pan. Stir them constantly so they don't burn. They are done when they start to turn golden. Set aside.
• Puree tomatoes in blender or place tomatoes in a large glass or ceramic bowl and puree with immersion blender until smooth.
• Add basil, honey, vinegar, and pepper and mix thoroughly.
• Refrigerate soup for at least 3 hours.
• Let the soup stand at room temperature for 15 minutes before serving. Garnish with the toasted walnuts.

GAZPACHO ANDALUZ (SPANISH COLD TOMATO SOUP) RECIPE

Steps:

• Gather the ingredients.
• Bring a large pot of water to a boil over high heat. Prepare an ice bath. Set aside.
• Meanwhile, cut a small "X" in the bottom of each tomato, this will help to loosen the skin while blanching. When the water boils , turn off heat, and submerge the tomatoes in the water, about 1 minute.
• With a slotted spoon, transfer the tomatoes to the ice bath.
• Once cool to the touch, remove the tomato skins, starting at the "X" for easy peeling. Discard skins.
• Cut tomatoes in half and squeeze seeds into a small bowl. Discard seeds. Coarsely chop the tomatoes. Set aside.
• Soak the bread in a few tablespoons of water for 1 minute. Gently squeeze dry.
• Place the tomatoes, bread, cucumbers, onion, garlic, and pepper in a blender . Blend, in batches if necessary, until the mixture is smooth.
• Add the vinegar and pulse until it is completely incorporated.
• Some people prefer their gazpacho slightly chunky-it's a matter of personal taste. For a smoother texture, strain the gazpacho and discard the solids.
• Drizzle the oil into the blender with the motor running until completely incorporated.
• Pour the mixture into a large non-metallic bowl. Season with salt and pepper to taste, and more vinegar, if desired. Mix well, cover, and refrigerate for at least 1 hour.
• Garnish each serving with the diced cucumber, bell pepper, apple, croutons, and egg, if desired.

CHILLED TOMATO SOUP

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-CILANTRO SOUP

Steps:

• Pull off a small handful of cilantro leaves to use for garnish and set aside. Tie remaining cilantro into a bundle with kitchen twine.
• Heat oil in a deep, medium-size heavy pot over medium-high heat. Add onion and cook, stirring, until softened and golden, about 8 minutes; reduce heat as needed to prevent browning. Add garlic and cook, stirring, 1 minute; then add tomato paste, cumin, paprika and cayenne, and cook until tomato paste begins to darken, about 2 minutes more.
• Add tomatoes with liquid, 1 quart water, salt and pepper, and cilantro bundle, and bring to a boil. Lower heat and simmer 30 minutes, covered. Set aside until cool enough to blend, then remove cilantro bundle. Using regular or hand-held blender, blend until smooth. Refrigerate until very cold, at least 4 hours or overnight.
• Just before serving, squeeze in juice of half a lime and add salt and pepper to taste; the soup should not be very salty. If desired, squeeze in remaining lime juice. Serve in small bowls or cups, garnished with a few whole cilantro leaves.

COLD TOMATO AND SOUR CREAM SOUP

Steps:

• Purée tomatoes in batches in a blender until smooth, then force purée through a sieve into a large bowl, discarding seeds. Stir in lemon juice to taste, scallion, zest, sugar, thyme, marjoram, salt, and pepper.
• Chill soup until cold, about 1 hour.
• Ladle soup into bowls and top with dollops of sour cream.

COLD BASIL-TOMATO SOUP

Steps:

• Cut the tomatoes into half-inch cubes. (There should be about five cups.) Set aside.
• Heat the olive oil in a kettle and add the onion, green pepper, garlic, celery, thyme and fennel. Stirring often, without browning, cook about five minutes. Add the chopped basil and tomato paste and stir. Add the broth and bring to a boil. Add the cubed tomatoes. When the mixture returns to a boil, let simmer for 30 minutes.
• Pour the mixture into a large mixing bowl and add the tomato juice. Let cool, and refrigerate until thoroughly chilled.
• Spoon about half the mixture at a time into a food processor or blender. Blend as finely as possible, and repeat with the remaining mixture. Combine the two batches.
• Place a sieve over a bowl and pour in the soup. Press to extract as much liquid as possible from the solids.
• Season with salt and pepper to taste. Add the Tabasco sauce and the sugar and blend. Spoon into six chilled soup bowls. Garnish each one with one basil sprig. Serve with cheese croutons.

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.