Silky Summer Tomato Soup With Spinach Coulis

Recipe by Boomette
READY IN: 22mins


  • Tomato Soup
  • 3
    lbs ripe tomatoes
  • 1
    sweet onion, such as Vidalia, cut into 1-inch pieces (about 4 oz)
  • 14
    jalapeno pepper, seeded & cut into 1/2-inch pieces (or less depending on your tolerance)
  • 34
    teaspoon salt
  • 2
    tablespoons olive oil
  • 14
    teaspoon Tabasco sauce (or less if desired)
  • Spinach Coulis
  • 3
    cups loosely packed spinach leaves
  • 14
    cup oil (a mixture of canola & olive oil)
  • 14
    teaspoon salt
  • 14
    cup water


  • For the tomato soup:.
  • Cut the tomatoes into 2- to 3-inch chunks. Finely puree the tomatoes, onion, garlic, jalapeno, salt, and olive oil in a blender or food processor. Push the puree through a food mill fitted with the fine screen, then add enough Tabasco to the soup to suit your taste. (You should have about 6 cups of soup.) Refrigerate until cool.
  • For the spinach coulis:.
  • Pick out and discard any damaged leaves and seal the leaves in a plastic bag. Place the bag in a microwave onion and microwave the spinach on high for 1 1/2 minutes.
  • Transfer the spinach to a blender. Add the oil, salt, and water and process for about 1 minute, stopping the machine once or twice to push any pieces of spinach clinging to the sides down into the mixture. When it's smooth, transfer the spinach puree to a bottle or jar, cover tightly, and refrigerate.
  • To serve, ladle out about 1 1/2 cups soup per person. Garnish each bowl with 1 to 2 tablespoons of spinach coulis.
  • Note: The spinach coulis can be made up to a week ahead and refrigerated.