Cold Tomato Soup

Name: Cold Tomato Soup
Total time: 1 h
Yield: 6 servings
Cuisine: american
Ingredients: 3 pounds ripe red tomatoes, cored and diced; 4 large garlic cloves, sliced; 1 tablespoon kosher salt, more if necessary; 4 tablespoons extra virgin olive oil; 2 tablespoons sherry vinegar; Black pepper, to taste; Generous pinch cayenne; 1 cup finely diced bell peppers, preferably a mix of colors; 1/2 cup finely diced sweet onion, such as Vidalia; Salt and pepper; 2 tablespoons extra virgin olive oil; 1 tablespoon sherry vinegar; 6 slices freshly toasted French bread or ciabatta; 1 garlic clove; 1 firm ripe avocado; 2 tablespoons chopped parsley; 2 tablespoons chopped chives

By David Tanis

Total Time: About 1 hour
Rating: 4(82)
Notes: Read community notes

The most beautiful tomatoes may not always be the best ones. Often, it’s the gnarly, misshapen, split-topped tomatoes that are the sweetest. You can also seek out the nearly overripe must-sell-today tomatoes, which can sometimes be found discounted at farmers markets. Those are perfect for this kind of chilled soup, a no-cook delight that is best made at the end of summer when tomatoes are at their best. Add toast and avocado for a more substantial meal.

Featured in: Tomatoes Help With Summer Survival

Learn: How to Make Soup

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Ingredients

Yield:6 servings

For the Chilled Soup

3pounds ripe red tomatoes, cored and diced
4large garlic cloves, sliced
1tablespoon kosher salt, more if necessary
4tablespoons extra virgin olive oil
2tablespoons sherry vinegar
Black pepper, to taste
Generous pinch cayenne

For the Garnish

1cup finely diced bell peppers, preferably a mix of colors
½cup finely diced sweet onion, such as Vidalia
Salt and pepper
2tablespoons extra virgin olive oil
1tablespoon sherry vinegar
6slices freshly toasted French bread or ciabatta
1garlic clove
1firm ripe avocado
2tablespoons chopped parsley
2tablespoons chopped chives

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.

Ratings

4 out of 5

82 user ratings

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Cooking Notes

sfemet6 years ago

This also works with canned, peeled Italian tomatoes. (No matter how I try, finding enough really good fresh tomatoes at a reasonable price just isn't happening.) Just the best soup.

tal1 year ago

blanched the tomatoes for 30 seconds (so the skins slipped off easily) cored & seeded and chopped the fruit. added the remaining soup ingredients as written substituting chipotle for the cayenne (as another reviewer suggested). Let the mixture macerate overnight. Finally, ran the mixture through the blender until smooth (no straining). The result is obviously thicker than if strained. Delicious!

Barb1 year ago

I made this twice. In one batch, I replaced the cayenne with chipotle. In the other, I added half of an habanero chile (without seeds). Both were amazing. What a terrific way to use our garden’s bounty!

Elizabeth1 year ago

I second the suggestion to use canned diced tomatoes. Very easy and just delicious. One 14 oz can for 1 lb fresh. I seasoned according to taste with less garlic and oil. Used chopped cucumber with peppers for the relish and chopped basil instead of parsley. Great lunch on a hot summer day.

Kristen Wainwright3 years ago

Incredibly, deeply good -- stopped with just the tomatoes. Made again and again

Kristen Wainwright3 years ago

I haven't gone past merely making the base soup because it is SO delicious. have learned that more salt makes it too salty for me/us, that dicing (vs. chopping)the tomatoes is important as the skin is what is strained out. If it is in larger chunks much less juice comes into the bowl.

Kristen Wainwright3 years ago

Deeply delicious, but heavy with salt. How does one pre-salt tomatoes yet keep the saltiness out of the final product?

Alexa3 years ago

Can I use cherry tomatoes for this?

Ursula Huddleston5 years ago

The picture looks like there is a slice of cheese on the bread before the avocado

Canned tomatoe sauce works beautifully too5 years ago

I just made it and it is delicious. I added chopped celery and chopped cucumbers. It delicious.

sfemet6 years ago

This also works with canned, peeled Italian tomatoes. (No matter how I try, finding enough really good fresh tomatoes at a reasonable price just isn't happening.) Just the best soup.

Gale6 years ago

No fresh tomatoes? Move!

inessa6 years ago

It been uber-hot in the NW so this was the most perfect antidote to a 100 plus day. The only variation I did was to create the relish from pickled veggies I had on hand. Just chopped up a bunch of different kinds including hot and peppery ones. This is such a keeper.

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