Adapted from a recipe posted in Food & Wine Magazine, September 2000.
This vivid uncooked soup is a delicious way to use fresh tomatoes from your garden. It would make a great palate cleanser (such as a sorbet) between courses.
Serve with a Sauvignon Blanc wine.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
my
Diet Recipe Index. Also check out my
Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
More of Linda's great
Soup, Stew, and Chili Recipes.
Don't forget to check out my
Summer Salmon Dinner Party Menu (with recipes) using this refreshing and delicious Garden Fresh Tomato Soup.
Garden Fresh Tomato Soup
Recipe Type:
Soup,
Tomatoes
Yields: 6 servings
Prep time: 15 min
Ingredients:
3 large
ripe tomatoes, halved crosswise and seeded*
3 teaspoons sherry vinegar
Salt and freshly-ground
black pepper
Pinch of granulated sugar
3 tablespoons finely-chopped fresh
basil or
cilantro leaves
2 tablespoons snipped fresh chives
2 tablespoons extra-virgin
olive oil
* Fresh vine-ripened tomatoes have
the best flavor.
Preparation:
Using a grater over a wide bowl, hold the
rounded side of a tomato half and rub the cut side against the large holes of the grater
until all that remains is the skin; discard the skin. Repeat with remaining tomato halves.
Stir sherry vinegar into the tomato soup and season with salt, pepper, and a pinch of
sugar. Cover and refrigerate until well chilled.
When ready to serve, stir the soup well and ladle into chilled
shallow bowls. Drizzle each serving with 1 teaspoon of olive oil and sprinkle the basil
and chives on top. Serve immediately.
