Cold Tomato Soup With Rosemary

Ingredients

• 2 slices stale French or Italian white bread, crusts removed
• 3 pounds ripe tomatoes, peeled, seeded and roughly chopped
• 1 teaspoon fresh rosemary leaves
• 1 small clove garlic, peeled
• 1 cup chicken stock or ice cubes
• Salt and freshly ground black pepper to taste
• The juice of 1 lemon, or more to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    127 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 6 grams protein; 1 milligram cholesterol; 253 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Soak bread in cold water briefly; squeeze dry, and combine in a blender with tomatoes, rosemary and garlic (you may have to do this in two batches). If using stock, turn on machine and drizzle in the stock; blend until smooth. If using ice cubes, place them in the blender and blend until mixture is smooth. Pour the mixture into a bowl.
2. Season with salt and pepper, then add lemon juice to taste. Chill and serve.