Prep 30 mins
Cook 15 mins
A cold, refreshing, interesting soup for the summer.
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 5 garlic cloves, pressed
- 10 -12 medium fresh ripe tomatoes
- salt (not too much, capers are salty enough already)
- 1⁄4 liter vegetable stock
- 2 -3 teaspoons fresh thyme leaves
- 1 -2 tablespoon balsamic vinegar (good quality)
- 1 bunch fresh parsley, chopped
- 3 tablespoons capers, rinsed
- Pour hot water over tomatoes and leave them there for 1 minute.
- Then put them in ice water.
- Peel and deseed them while keeping the juices.
- Chop the tomato pulp coarsely.
- Set 6 tablespoons aside.
- In a large pan, sauté onion in hot oil for 2 minutes.
- Add pressed garlic.
- Cook for another 5 minutes.
- Add the chopped tomato, tomato juice, vegetable stock, thyme, salt, pepper, and 1 clove of garlic.
- Simmer for 5 minutes.
- Remove from heat.
- Immediately add the balsamic vinegar, the capers, the 6 tablespoons of tomatoes you put aside earlier, and the chopped parsley.
- Let it cool and chill it for 2-3 hours (it can be made a day ahead).
- Taste again.
- Add more of the spices if you like.
- Serve with baguette and garlic butter.
- The soup tastes the best cold, but not ice cold!
- Enjoy with a good glass of rosé, and have fun.
Excellent soup that was scoffed down very quickly indeed. I used coriander instead of parsley and that also worked very well.