Description
Simple yet elegant, this chilled tomato soup highlights the best of summers bounty.
Perfect for a light lunch or a refreshing appetizer.
Ingredients
Units
Scale
- 6-8 medium-sized vine ripe tomatoes, quartered
- 2 cloves garlic
- 2 tbsp (30 ml) red wine vinegar
- 1/4 cups (60 ml) EVOO
- 1/3 of a day old baguette, cubed
- Salt
- Pepper
- slivered Marcona almonds for garnish
Instructions
- Puree the tomatoes, garlic, vinegar, and EVOO in a blender until chunky.
- Transfer the mixture to a bowl, add the cubed bread, and let it soak for 20 minutes.
- Return the mixture to the blender and puree until smooth. If too thick, add a little water and EVOO.
- Season with salt and pepper and strain through a sieve.
- Ladle the soup into bowls, sprinkle with Marcona almonds, and drizzle with EVOO.
Notes
- For a smoother soup, remove the skins from the tomatoes before blending.
- If you don’t have Marcona almonds, toasted slivered almonds or sunflower seeds make a great substitute.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days; the flavors will deepen.
- Prep Time: 15 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10
- Sodium: 150
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 20
- Fiber: 5
- Protein: 4