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
Cold Tomato Soup
Cold Tomato Soup

Instructions

  1. 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.
  2. The soup is simply delicious on hot days and is quick and easy.
  3. I serve it with bruschetta or focaccia.
  4. Tip:
  5. I sometimes fry chorizo sausages in slices and then add them cold.

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