Cold Tomato Soup Recipe With Variants Tips
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
My cold tomato soup recipe could inspire you to cook it yourself…
This soup is a refreshing affair in summer.
Combine fresh herbs such as basil, lovage, marjoram and oregano with the soup with tomatoes.
The aromatic green delights the eye and the palate.
Make your favorite people happy and serve this delicious soup.
It takes you less than 30 minutes. I wish you good luck!
Table of Contents
1. Recipe Cold Tomato Soup
Let’s start right away with the instructions, it’s so handy.
After the recipe you will find more tips.
Feel free to contact us with cooking questions via the comment function at the bottom of the page.
Cold Tomato Soup
Cooked, photographed and written down by chef Thomas Sixt.
Total Time 50 Min.
Simple guide to prepare cold dish with tomatoes.
|500||g||canned tomatoes (or canned tomatoes or tomato passata)|
|4||Pinches||black ground pepper|
|1||tsp||brown can sugar|
|1||Piece||glove of garlic (or young green garlic)|
|20||ml||dry white wine (or Prosecco)|
Score the tomatoes in a cross shape with a sharp knife.
Blanch prepared tomatoes in boiling water for about 25-30 seconds.
Cool the tomatoes quickly in ice water and peel.
-> Alternatively, you can cool the tomatoes under cold running water.
Fillet two tomatoes and cut the flesh into small cubes.
Prepare the diced tomatoes as a soup accompaniment for the soup.
Cut the remaining blanched and peeled tomatoes into quarters and place in a bowl.
Mix with olive oil, salt, pepper, sugar, some cayenne pepper, finely chopped garlic and white wine with a hand blender and chill.
Dice the avocado flesh, dice the feta cheese, place the corn chips in bowls, finely chop the basil.
Arrange the cold bowl in soup bowls, serve with the halved lime and the accompaniments.
You can customize the taste with a little Worcestershire sauce or soy sauce.
2. Nutritional Values
3. Prepare Cold Tomato Soup From Fresh Tomatoes
For the cold tomato soup you need fantastically fragrant, ripe tomatoes.
Other ingredients for this cold summer soup are olive oil and some garlic , optionally some white wine , salt, pepper , cayenne pepper and sugar .
Alternatively, you can use canned tomatoes. I will introduce you to the various products under point 4.
You can prepare this cold bowl in different ways, complementing it with basil pesto and crispy fried basil leaves is one of my favorite ways.
In the recipe I show you a nice idea, combined with avocado, feta cheese and corn chips.
The preparation at a glance:
- Slightly score (lightly score) the tomato skin with a sharp knife .
- Blanch the tomatoes in boiling salted water for about half a minute .
- After blanching , briefly place the tomatoes in ice water or under cold running water.
- The skin of the tomatoes can now be easily peeled off .
- Fillet some tomatoes and then extract the pulp from them and then the diced tomatoes.
- Mix the remaining tomatoes with the spices and chill .
4. Cold Tomato Soup Made From Canned Tomatoes or Strained Tomatoes
You can also prepare the cold tomato bowl from canned tomatoes or tomatoes that have been passed through.
It’s faster, but the taste is different. The canned tomatoes are finally cooked.
I only make this version of the soup when I don’t have fresh tomatoes on hand.
After all, in summer there are always fresh tomatoes that taste great.
A cold tomato bowl is rarely served with the Christmas menu.
Here is an overview of the different canned tomatoes.
Make up your own mind and decide according to your personal taste!
Cold soup made from fresh tomatoes tastes fine, light, you can taste the sun on your tongue!Ingredients tip from chef Thomas Sixt
5. Other Suitable Ideas On the Topic
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!