Description
A refreshing and vibrant chilled soup made with fresh tomatoes, cucumbers, and basil, perfect for hot summer days.
Ingredients
Scale
- 2 lb vine tomatoes, chopped (about 6 tomatoes)
- 1/2 cucumber, chopped
- 1 red pepper, chopped
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1/4 cup olive oil (60 ml)
- 2 tbsp lemon juice (30 ml)
- 1 tsp sea salt
- 1/4 tsp pepper
- 1/4 cup fresh basil, chopped (to sprinkle)
Instructions
- Fill a large bowl with ice water.
- Bring a large pot of water to a boil.
- Slice a small “X” into the bottom of each tomato and drop them into the boiling water for 30 seconds.
- Using a slotted spoon, remove the tomatoes from the boiling water and submerge them in the ice water for 1 to 2 minutes.
- The skins should now easily peel away.
- Discard the skins and chop the tomatoes into chunks.
- In a large mixing bowl, combine the tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt, and pepper.
- Mix well and let sit for at least 20 minutes for the flavors to meld.
- Stir occasionally.
- Transfer ingredients to a blender and blend on high until smooth.
- Chill for at least 120 minutes.
- Serve in bowls, sprinkled with fresh basil.
Notes
Use really ripe tomatoes for the best flavor. Let the soup chill overnight for richer flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg