Really Simple Cold Tomato Soup
By August 16, 2013Published:
Since this summer for our family has been intense, we have very little time for photography and cooking, and our latetest recipes are not particularly complicated. Now the question is about a classy summer recipe for those who still have tomatoes in the garden, or for those who know where to buy fresh and delicious vegetables in the market. You can, by the way, adapt this recipe for another season, using cherry tomatoes from warmer countries.
- Serves: 4 Servings
- The first step is to warm up the oven up to 150C(300F). As long as it is warming up, cut each tomato in half or into 3 parts, if it’s large. Put them on the pan, pour with some olive oil, add salt and sugar. Tear the herbs on top of the tomatoes. You can also bake 1-2 cloves of garlic.
- Put everything in the oven for an hour or even more. The tomatoes should become smaller and quite rough in appearance.
- Put the tomatoes and garlic in a blender, add a spoon of olive oil and a little water and turn into puree. Add water depending on the desired consistency.
- Next, cool the soup in the fridge for a couple of hours and serve. When serving, you can add fresh herbs and freshly ground pepper. By the way, the next day it is no less tasty, so you can make some more and reserve.