Chilled Roast Tomato Soup {With Basil Puree}

Soups, Vegetables | 06/21/2015 | By

Tomato Soup with Basil Puree and Pine Nuts

Recently, our kind-hearted handyman gave us a ton of tomatoes he grew in his backyard. His abundant gift coincided with our turn to host our weekly bridge group meet. So what better than to serve this quintessentially summer soup in individual glass cups? I love this soup because it’s easy to make in advance, it looks divine, tastes amazing and keeps well (for about a week in the fridge, firmly covered). Of course, you can also heat it up and enjoy with shreds of mozzarella and topped with pine nuts. Needless to say you can serve straight up in a regular bowl. I used these individual glasses because we were entertaining. This soup is not to be confused with gazpacho which is made out of raw vegetables. Oh, and other thing … I have been vague with the recipe quantities as it is so easy to make, regardless of the quantity you have at hand.

CHILLED ROAST TOMATO SOUP WITH BASIL PUREE

  • Time: 1 hour to roast tomatoes + 20 minutes to prepare the rest
  • Difficulty: easy
  • Print

Ingredients:
Fresh ripe tomatoes (It doesn’t matter how many or what variety but they must be fresh and ripe)
Olive Oil
Garlic cloves (unpeeled) – About 2 per pound of tomatoes
Salt and pepper to taste
Bunch of fresh basil leaves (about 2 cups lovely packed) – Leaves only – no stalks
1 pot of hot water with ½ tsp of salt
1 bowl of water and ice (to blanche the basil)
2 tbsp of olive oil
Salt to taste (about ¼ tsp)
1 tsp of balsamic vinegar (I love Lucini’s balsamic infused with fig)
Cucumber chopped into tiny squares
Pine nuts and/or mozzarella (optional)

Instructions:
Pre-heat oven to 350°F
Roughly chop your tomatoes into equal sizes and place into a roasting pan
Drizzle with a bit of olive oil
Sprinkle with salt
Add the whole unpeeled cloves of garlic
Roast for one hour
Remove from the oven and let the tomatoes cool slightly
take out the garlic cloves
Add the tomatoes to a blender (in batches if necessary)
Squeeze the garlic pulp into the blender with the tomatoes
Process until very well blended
Pass the puree through a sift into a pan or bowl and set to one side (discard pulp)
Bring a medium pan of hot water to the boil, add ½ tsp of salt
Set a bowl half full of ice and water
When the water has boiled, add your basil and let it sit submerged in the hot water for about 20 seconds
Remove with tongs and place immediately into the iced water
Then take the basil out onto kitchen paper and squeeze out the excess moisture
Place the blanched basil, 2 tbsp of olive oil, salt and 1 tsp of balsamic vinegar into a small blender or use an immersion blender – You can also grind everything together with a pestle and mortar
Chill in the refrigerator
Before serving:
Chop your cucumber
Place cucumber pieces at the bottom of your bowl or glass
Add with chilled tomato soup
Top with basil puree and pine nuts (optional)

Notes:
It’s important to blanche the basil. It helps keep it bright green instead of grey-green. It will only stay fresh in the fridge for about a day. After that it loses its flavor somewhat.

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong> <li itemprop="">