Chilled Tomato Soup With Capers and Herbs

"A cold, refreshing, interesting soup for the summer."
 
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Ready In:
45mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. Excellent soup that was scoffed down very quickly indeed. I used coriander instead of parsley and that also worked very well.
     
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