Cold Tomato Soup
This Cold Tomato Soup is perfect for a summer lunch or supper. It is really easy to make and perfectly showcases the taste of those beautiful sun-ripened tomatoes that are currently in season. My method of only thinning the soup down with water, stock or milk once it has been blended means that you have control of how thick it is and avoids you ending up with watery soup if the tomatoes that you use are particularly juicy!
Not everyone likes cold soups but I love them. They are a great way of cooling down in hot weather, are not too heavy and also they are a great way of showcasing the flavours of summer vegetables. Cold Tomato Soup is one of my favourites. The quality of the tomatoes that you use will affect the flavour of the soup so try and use good quality, flavourful tomatoes. If you have home-grown tomatoes, so much the better!
It is also fantastic as a hot soup in winter. The method is just the same. Just heat gently and eat with some crusty bread!
Cold Tomato SoupPrint
Cool down with this Cold Tomato Soup which highlights the sweet taste of lovely seasonal tomatoes.
- 25 g butter and a tablespoon of oil
- 2 red onions (peeled)
- 2 carrots (peeled)
- 3 sticks of celery
- 1 bulb of fennel
- 2 medium potatoes (peeled)
- 2 cloves of garlic
- 14 tomatoes (approximately 1 kilo)
- Salt and pepper
- Liquid to thin the soup (milk, cream, vegetable or meat stock , water as preferred)
- Roughly chop the onions, carrots, celery and fennel.
- Heat the butter and oil in a heavy pan or casserole. Add the chopped vegetables. Season with salt and pepper. Cook gently for approximately 15 minutes until they have softened. This is the base for your soup and seasoning the vegetables and slow cooking to ensure they are soft and sweet will greatly enhance its flavour.
- Roughly chop the potatoes and add them to the saucepan along with the crushed garlic cloves. Cook gently for a further five minutes.
- Skin the tomatoes. The easiest way to do this is to put them in a saucepan, cover with boiling water and leave for two minutes. Then remove from the saucepan, run under cold water so that they are cool enough to handle. The skins should be easy to remove.
- Chop the skinned tomatoes. If you are using bigger tomatoes, when you slice them in half you may see green tougher bit of flesh where the stalk end of the tomato. It is worth cutting this bit off to avoid any fibrous lumpy bits in your soup!
- Add the tomatoes to the saucepan with the rest of the vegetables.
- Cover the pan and cook for 15 minutes with the lid on. Do not add any extra liquid as the tomatoes will release their juice during cooking.
- After 15 minutes, remove the pan from the heat and allow the soup mixture to cool.
- Liquidise the soup in a liquidiser or using a hand blender. Once you have done this, you can thin your soup down by adding some extra liquid. How much you need depends on how much juice came out of your tomatoes and how thick you like your soup. You can use milk, cream, vegetable or meat stock or water or a combination of liquids depending on your preference. I generally add a mixture of vegetable stock and milk.
- Chill before serving.
This is a lovely cold summer soup and aims to make the most of seasonal tomatoes in July and August. However, it is also good as a hot soup in winter.
Keywords: tomato, soup