Chilled Tomato Soup
Soup is always a winner at any dinner party, but for those summer months when hot soup is too much, why not chill down with my hot roasted tomato soup recipe Roasted Tomato Soup , and garnish with finely diced pickled cucumber. Pleasantly refreshing and very delicious.
6
10 minutes
45mins-1hr + chilling overnight
180°C
Ingredients
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Soup
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3kg fresh tomatoes- ruby red and ripe
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6-8 large cloves garlic- skin removed
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100ml extra virgin olive oil
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Sea salt & ground black pepper- to taste
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425-570ml water- cold
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Cucumber relish
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2 Lebanese cucumbers or 1 large telegraph- peeled and diced
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fresh basil leaves- chopped
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1-2 tsp cider vinegar
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Plenty of coarsely ground black pepper
Instructions
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Roast tomatoes:
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01 Wash and remove stalks from tomatoes. Cut into halves.
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02 Lay tomatoes cut side up in an oiled roasting dish. Add garlic cloves. Sprinkle with salt and freshly ground black pepper. Finally pour over remaining olive oil and place in a hot oven and roast for at least 45 minutes or until then tomatoes are soft and the outer skins crispy brown.
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To make soup:
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03 Remove from the oven and tip everything, plus all juices, into a food processor and pulse to a thick puree.
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04 Refrigerate until chilled.
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05 Serve cold with a large teaspoon of cucumber relish.
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To make cucumber relish:
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06 Wash and peel the cucumbers and cut into very small dice. Mix well with cider vinegar and finely shredded fresh basil leaves. Season well. Chill until required.
Notes
If the tomatoes are pale, the end result will still taste good but not have that depth of colour we all so love with an all natural homemade tomato soup. Be picky, and only select deep red, fresh tomatoes. How much water to add as the liquid base is up to you - add less for really thick soup or a little more for a thinner soup. As this soup is served cold, keep everything nicely chilled (the serving bowls, the soup and the cucumber garnish!).
