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Categories: Appetizers, Soups, Vegetarian

Chilled Tomato Soup

How do you make a carrot taste more like a carrot and yet taste completely original at the same time? Turn it into a cold summer soup--a bright, fresh, satiny elixir, a spoonful of which tastes like a whole gardenful ... Read more

Total time: 15 minutes plus 1 hour chilling | Serves 4
  • 2 pounds tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons (12-year-old) balsamic vinegar or good-quality wine vinegar
  • Coarse salt

Step 1Core and blanch tomatoes 10 seconds in boiling water, shock in ice water and peel. Slice tomatoes in half along their equator and squeeze to remove seeds. Puree in blender until smooth, while adding oil and vinegar; season with salt to taste while continuing to blend. Taste puree and adjust seasoning if necessary.

Step 2Press puree through fine mesh strainer using ladle into clean container, cover and refrigerate 1 hour.

Each serving:
137 calories; 610 mg sodium; 0 cholesterol; 11 grams fat; 11 grams carbohydrates; 2 grams protein; 1.44 grams fiber.
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