This puréed tomato soup is much like gazpacho, but without bread. And this soup is strained, so it has a different, lighter texture and an intense, concentrated tomato flavor that is extremely refreshing on a hot summer day or evening.
Ingredients
- 2 pounds ripe, locally grown tomatoes
- Salt to taste
- 1 large garlic clove, peeled
- 2 tablespoons sherry vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- ¼ cup fresh basil leaves, plus a few leaves, slivered, for garnish
- 1 cup water
- Pinch of cayenne (optional)
- Nutritional Information
Nutritional analysis per serving (4 servings)
110 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 2 grams protein; 74 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves four
Preparation
- Cut 1/2 pound of the tomatoes (2 medium) in half across the equator, and grate on the large holes of a box grater set over a bowl. Line a strainer with cheesecloth, and set over a bowl. Place the grated tomatoes in the cheesecloth and allow to drain for one hour. (The “tomato water” that drips through will have an intense, pure flavor.) Meanwhile, cut the remaining tomatoes in wedges and toss in a bowl with salt to taste, the garlic clove, vinegar and olive oil.
- After one hour, gather up the cheesecloth around the tomato pulp that remains and squeeze to extract all of the remaining juice. Transfer the juice to a blender. Add the tomato wedges and all of the juice in the bowl, along with the tomato paste, basil leaves and water. Blend until smooth (if necessary do this in two batches). Adjust seasoning, and if you want a hint of heat, add a small pinch of cayenne.
- Strain the soup through a medium strainer set over a bowl, pushing the soup through with a spatula or the bottom of a ladle. Serve right away, or for the best flavor refrigerate for one to 24 hours before serving. Blend again or whisk before serving. Serve, garnishing each bowl with slivered basil.
- Advance preparation: The soup tastes even better if you make it several hours to a day before serving.
1 hour 15 minutes
Dining and Cooking