Cold Tomato Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg tomato (s)
- 2 cloves garlic
- 1 tablespoon herbs, roughly chopped, e.g. thyme, rosemary, marjoram, oregano, flat-leaf parsley
- 4 tablespoon olive oil
- 250 cl vegetable stock or meat stock, cold
- 3 tablespoon sour cream, sour cream or crème fraîche
- salt and pepper
- sugar
- 2 tablespoon balsamic vinegar, white, or white wine vinegar
- 0.5 ½ bunch basil
Print Recipe
Pin Recipe Instructions
- Thoroughly remove the stem from the tomatoes and chop the tomatoes a little. The shell can stay on. Put in a blender with the other ingredients except the sour cream and basil and mix well. Season to taste with the spices and vinegar. Roughly chop the basil and add. Finally, put blobs of sour cream on the soup and serve very well chilled.
- The soup is simply delicious on hot days and is quick and easy.
- I serve it with bruschetta or focaccia.
- Tip:
- I sometimes fry chorizo sausages in slices and then add them cold.
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