Cold Tomato Soup

The most beautiful tomatoes may not always be the best ones. Often, it’s the gnarly, misshapen, split-topped tomatoes that are the sweetest. You can also seek out the nearly overripe must-sell-today tomatoes, which can sometimes be found discounted at farmers markets. Those are perfect for this kind of chilled soup, a no-cook delight that is best made at the end of summer when tomatoes are at their best. Add toast and avocado for a more substantial meal.

Ingredients

For the chilled soup:

• 3 pounds ripe red tomatoes, cored and diced
• 4 large garlic cloves, sliced
• 1 tablespoon kosher salt, more if necessary
• 4 tablespoons extra virgin olive oil
• 2 tablespoons sherry vinegar
• Black pepper, to taste
• Generous pinch cayenne

For the garnish:

• 1 cup finely diced bell peppers, preferably a mix of colors
• ½ cup finely diced sweet onion, such as Vidalia
• Salt and pepper
• 2 tablespoons extra virgin olive oil
• 1 tablespoon sherry vinegar
• 6 slices freshly toasted French bread or ciabatta
• 1 garlic clove
• 1 firm ripe avocado
• 2 tablespoons chopped parsley
• 2 tablespoons chopped chives

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    261 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 4 grams protein; 1240 milligrams sodium

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

Preparation

1. Put tomatoes and garlic in a non-reactive bowl and sprinkle with salt. Add 4 tablespoons olive oil, 2 tablespoons vinegar, the black pepper and cayenne. Mix well and leave to macerate for at least 15 minutes, or up to an hour.
2. Pulse tomatoes in a food processor or blender until just crushed. Transfer to a strainer or food mill to remove skins and seeds, pressing well to obtain all the juices. You should have about 5 cups. Add enough ice water to yield 6 cups. Stir well, taste and adjust seasoning. Chill on a bowl of ice for 15 minutes or refrigerate for up to several hours.
3. Make the pepper relish about 30 minutes before serving: Put diced bell peppers and onions in a small bowl and season with salt and pepper. Add 2 tablespoons olive oil and 1 tablespoon sherry vinegar, mix well and set aside.
4. To serve, rub each toast lightly with garlic. Top toasts with thick slices of avocado and season with salt and pepper. Place an avocado toast in each bowl and ladle in about 1 cup of chilled soup per serving. Garnish with a generous spoonful of pepper relish and a sprinkling of parsley and chives.

About 1 hour