Cold Tomato Soup

    10 minutes

    Using very ripe tomatoes, rosemary, garlic, chicken stock and a blender you end up with a beautiful, smooth, rich, cold tomato soup.

    3 people made this

    Serves: 4 

    • 1 1/2 kg ripe tomatoes
    • 2 thick slices stale white bread
    • 1 teaspoon rosemary, diced
    • 1 clove garlic
    • 250ml chicken stock
    • 1 pinch salt and freshly ground black pepper, to taste
    • 1 lemon, juiced or more to taste

    Preparation:10min  ›  Ready in:10min 

    1. Cross the tomatoes at the top with a knife and place into boiling water until the skin begins to come away. Leave to cool and then peel away the skin. Remove seeds and coarsely cut tomatoes.
    2. Place bread in a bowl and sprinkle with cold water. Let soak briefly and squeeze well.
    3. Puree the bread with tomatoes, rosemary and garlic in the blender (be careful, the mixer may be too full, process if necessary in two portions). Add stock.
    4. Season with salt, pepper and lemon juice. Serve chilled.

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