Chilled Fresh Tomato Soup
By America's Test KitchenPublished on August 10, 2012
Time
1 hour, plus 30 minutes cooling and 2 hours chilling
Yield
Serves 4
Ingredients
2 pounds tomatoes, cored1 shallot, sliced thin2 garlic cloves, unpeeled2 teaspoons tomato paste ⅛ teaspoon smoked paprika (optional)Pinch cayenne pepper Salt 6 tablespoons extra-virgin olive oil, plus extra for drizzling1 teaspoon sherry vinegar, plus extra as neededPepper (optional)
Before You Begin
In-season, locally grown tomatoes and good-quality extra-virgin olive oil are ideal for this recipe. Serve the soup with Garlic and Burrata Crostini or Frico.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with aluminum foil and lightly spray with vegetable oil spray.
- Cut 1 pound tomatoes in half horizontally and arrange cut side up on prepared baking sheet. Arrange shallot and garlic cloves in single layer over 1 area of baking sheet. Roast for 15 minutes, then remove shallot and garlic cloves. Return baking sheet to oven and continue to roast tomatoes until softened but not browned, 10 to 15 minutes longer. Let cool to room temperature, about 30 minutes.
- Peel garlic cloves and place in blender with roasted shallot and roasted tomatoes. Cut remaining 1 pound tomatoes into eighths and add to blender along with tomato paste; paprika, if using; cayenne; and 1/2 teaspoon salt. Puree until smooth, about 30 seconds. With motor running, drizzle in olive oil in slow, steady stream; puree will turn orange in color.
- Pour puree through fine-mesh strainer into nonreactive bowl, pressing on solids in strainer to extract as much liquid as possible. Discard solids. Stir in vinegar. Cover and refrigerate until well chilled and flavors have blended, at least 2 hours or up to 24 hours.
- To serve, stir soup to recombine (liquid separates on standing). Taste and adjust seasoning with salt and vinegar, as needed. Ladle soup into chilled bowls, drizzle sparingly with extra oil, and grind pepper over each, if using. Serve immediately.
Time
1 hour, plus 30 minutes cooling and 2 hours chillingYield
Serves 4Ingredients
2 pounds tomatoes, cored
1 shallot, sliced thin
2 garlic cloves, unpeeled
2 teaspoons tomato paste
⅛ teaspoon smoked paprika (optional)
Pinch cayenne pepper
Salt
6 tablespoons extra-virgin olive oil, plus extra for drizzling
1 teaspoon sherry vinegar, plus extra as needed
Pepper (optional)
Ingredients
2 pounds tomatoes, cored
1 shallot, sliced thin
2 garlic cloves, unpeeled
2 teaspoons tomato paste
⅛ teaspoon smoked paprika (optional)
Pinch cayenne pepper
Salt
6 tablespoons extra-virgin olive oil, plus extra for drizzling
1 teaspoon sherry vinegar, plus extra as needed
Pepper (optional)
Ingredients
2 pounds tomatoes, cored
1 shallot, sliced thin
2 garlic cloves, unpeeled
2 teaspoons tomato paste
⅛ teaspoon smoked paprika (optional)
Pinch cayenne pepper
Salt
6 tablespoons extra-virgin olive oil, plus extra for drizzling
1 teaspoon sherry vinegar, plus extra as needed
Pepper (optional)
Why This Recipe Works
To create a chilled tomato soup recipe that produced a dish with complex flavor, we used a combination of fresh and roasted tomatoes. This gave us a dish with bright, tangy freshness as well as a deep, sweet flavor. We also used a small amount of tomato paste and lightly roasted garlic and shallot to boost the chilled tomato soup’s flavor.
Before You Begin
In-season, locally grown tomatoes and good-quality extra-virgin olive oil are ideal for this recipe. Serve the soup with Garlic and Burrata Crostini or Frico.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with aluminum foil and lightly spray with vegetable oil spray.
- Cut 1 pound tomatoes in half horizontally and arrange cut side up on prepared baking sheet. Arrange shallot and garlic cloves in single layer over 1 area of baking sheet. Roast for 15 minutes, then remove shallot and garlic cloves. Return baking sheet to oven and continue to roast tomatoes until softened but not browned, 10 to 15 minutes longer. Let cool to room temperature, about 30 minutes.
- Peel garlic cloves and place in blender with roasted shallot and roasted tomatoes. Cut remaining 1 pound tomatoes into eighths and add to blender along with tomato paste; paprika, if using; cayenne; and 1/2 teaspoon salt. Puree until smooth, about 30 seconds. With motor running, drizzle in olive oil in slow, steady stream; puree will turn orange in color.
- Pour puree through fine-mesh strainer into nonreactive bowl, pressing on solids in strainer to extract as much liquid as possible. Discard solids. Stir in vinegar. Cover and refrigerate until well chilled and flavors have blended, at least 2 hours or up to 24 hours.
- To serve, stir soup to recombine (liquid separates on standing). Taste and adjust seasoning with salt and vinegar, as needed. Ladle soup into chilled bowls, drizzle sparingly with extra oil, and grind pepper over each, if using. Serve immediately.
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