Chilled Tomato Soup
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 20 min.
Ready in
Ingredients
for
6
- Ingredients
- 6 cups large Tomatoes (washed; halved and seeded)
- French Bread crust removed; cut into 1/2-inch pieces (about 4 cups)
- 1 red Bell pepper (seeded and diced)
- 1 Cucumber (peeled and chopped)
- 1 small Zucchini (peeled and chopped)
- 1 onion (peeled and chopped)
- ¼ cup Red wine vinegar
- ¼ cup extra virgin olive oil
- 2 cloves garlic cloves (peeled and minced)
- ½ tsp ground Cumin
- ½ tsp paprika
- 1 cup water (plus more if needed)
- salt (to taste)
- freshly ground Black pepper (to taste)
- ½ bunch fresh Basil (rinsed and dried for garnish)
- 1 ripe Tomato (rinsed; seeded and chopped for garnish)
Preparation steps
1.
Over a large non-reactive bowl and using a sieve, press tomatoes to release juices (about 1/2 cup). Roughly chop the remaining tomato pieces.
2.
Place the chopped tomatoes in the bowl with the juices. Add the bread, peppers, cucumber, zucchini, onion, vinegar, olive oil, garlic, cumin and paprika. Let the gazpacho stand at room temperature for about 1 hour.
3.
Using a hand blender, puree the gazpacho with 1 cup water until smooth. Pour gazpacho into coarse strainer, set over large bowl to remove any remaining chunks, pressing to extract as much soup as possible. Season with salt and pepper. Chill for at least 2 hours or up to 1 day, if gazpacho is to thick add a small amount of water to thin.
4.
Chop most of the basil, leaving a few sprigs for garnish. Add the chopped basil a few minutes prior to serving. Serve cold, dividing evenly among bowls. Garnish with diced tomatoes and basil sprigs.
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