A smooth and flavorful chilled tomato soup made from both fresh and sun-dried tomatoes for a refreshingly different way to enjoy ripe seasonal tomatoes.
It’s rather fortunate isn’t it that at the very moment when it seems too unbearably hot to even contemplate turning on the oven there’s a plethora of ripe fruit and vegetables to choose from at the market.
Chopped vegetable salads and fruit for dessert has become the norm around here lately as I try to minimize my time in front of a hot oven or stove. Soup has been on the menu as well; chilled soup that is, the kind that whips up in minutes and can stay in the fridge ready to be sipped or spooned at a moment’s notice.
Cold soups are excellent multi-taskers too; they make an elegant appetizer served in small glasses, a refreshing first course served with a few grissini alongside, or a casual lunch with a hearty salad to accompany it.
Light with a velvety texture, this chilled double tomato soup hits all the right notes when the heat is doing its best to drive you from the kitchen. It’s satisfyingly rich in texture thanks to the addition of Brazil nuts which gives the soup its creamy texture without a drop of dairy, but it’s the sun-dried tomatoes that give it punch.
The intense concentrated taste of the sun-dried tomatoes rounds out the lively acidity of the fresh ones and adds a layer of complexity. A bit of olive oil and a pinch of red pepper also rounds out the flavors and add a peppery kick.
Aside from a little chopping and seeding, this soup is a straightforward affair with just minutes of work and no stove in sight. What a relief.
How do you escape the heat?
More recipe ideas featuring tomatoes and tips on choosing and storing your tomatoes.
- 1 lb/450g ripe tomatoes
- 6 Olive Oil packed sundried tomatoes halves
- 2 small peeled (and grated if you don’t have a high speed blender) carrots
- 5 Brazil nuts
- 2 Tablespoons/30ml Extra Virgin Olive Oil
- 1/4th teaspoon red pepper flakes
- ½ teaspoon sea salt
- 1 cup/240ml filtered water
- 1 large ripe tomato, seeded and finely chopped
- Extra Virgin Olive Oil
- Salt and pepper to taste
- Halve the tomatoes crosswise (reserving one for garnish) and squeeze the seeds and pulp from the center of the tomatoes into a fine mesh strainer set over a medium sized bowl, letting the liquid drain into the bowl. (This separates the bitter seeds from the flavorful liquid). Press to release as much liquid as possible and discard the seeds.
- Coarsely chop the tomato halves and transfer to a high speed blender along with the remaining ingredients and blend on high until very smooth and creamy. (Actual time will vary depending on the strength of your blender).
- Chill until cold, about 2 hours to allow flavors to blend. Taste and season with additional salt or pepper as necessary if desired.
- Divide soup among small bowls or glasses and top with finely chopped tomato and a drizzle of olive oil and serve.