Go to the Recipe: Chilled Tomato Soup
How's about a printable version? Because this is a pain in the ass.
- originally posted by pjcamp
pjcamp — There is a button at the top of the screen (in the menu bar) that will generate a nice version for printing.
Just processed 4000g of tomatoes. Yield was about 4260g of delicious soup so roughly 93%...not bad. I hope it freezes ok.
It should freeze fine.
The prep on this is amazingly simple when compared to the result. I made this over the weekend and it's wonderful. I had a couple people say they couldn't believe there wasn't cream in it because it was so rich and delicious. Well done!
- originally posted by Dutchess
Made it twice. Delicious chilled soup on a warm summer day. But I think also it will be nice when served hot on a winter day.
What does the vacuum packing do? Why is this step necessary? Thanks.
The benefit is that vacuum packing will prevent the volatile aromatic compounds from escaping. You can certainly make the recipe without it.
Wow all the user creations look great! You can acheive the look of the basil oil by placing drops on the soup and then swirling the surface gently with a skewer or toothpick or chopstick. Looks like everyone tried to swirl by drizzling it in a circle which is harder to achieve the same result.
This came out really nicely! It made a fairly large amount, so I'll have it for a while.
On the downside, my blender isn't powerful enough to really make the soup fine (I could have strained it, but that seemed excessive for a late-night meal for myself), and I didn't take the time to get the oil where it should be. But it was delicious despite the aesthetics.
in a pinch, i siphoned the top layer of oil out of my pesto jar to replace the basil oil
It's March/April right now. Should I go with canned tomatoes or try for out of season ones from the markets here?
What's the yield on this recipe? Really wanna try this for some friends coming around
@Ronan about 1650 g, +/-
A delicious soup. However, I would use white pepper to avoid the black flecks marring the appearance (a lot of the pepper actually gets strained out). And don't skip the straining step to get that silky smooth texture with no skin fragments. The 1X makes enough soup for ~8 small servings.
Why is this tomato soup yellow/orange like, instead of red? Is it the tomatoes?
They used heirloom tomatoes which can be different colors...
If you wanted to thicken and make it a sauce for pasta what modern thickener would you use?
It's not because of the heirloom tomatoes. Blending the soup with extra virgin olive oil forms tiny bubbles which make the reds and orange of the tomato appear lighter. I've done this recipe with red cherry tomatoes and it still comes out orange.
Such an amazing way to use those heirlooms - a Spanish guest last year proclaimed the soup "Michelin star" worthy. (Cue The Princess Bride references.). I froze a lot last summer but when defrosting during the winter the soup had precipitated - taste was fine but the appearance not at all. Others' experiences and suggestions?
One of the most delicious soups I've ever had, even without cream. A few tricks:
1) As always, cut salt in half from what CS recommends (in this case, half was plenty)
2) If you don't have heirlooms, and even if you do, use cherry tomatoes, multiple colors, for better flavor; you don't need to cut them
3) Use very finely ground grocery store white pepper, not black, for a better appearance
4) Use a good EVOO
5) Vitamix on 9 for 2 min, and don't bother to strain. The cherry tomotoe skins are thin, so you won't notice them after the Vitamix gets done
6) Make a 2X amount, since you will want leftovers (I divided into 4 sous vide bags). Perfectly fine cold, room temp or heated
7) Skip the basil oil if you are just making if for yourself, you won't really notice the absence
