Reviews (1) Add Rating & Review 26 Ratings 5 star values: 6 4 star values: 5 3 star values: 8 2 star values: 4 1 star values: 3 Martha Stewart Member Rating: 5 stars 05/21/2014 Cant wait for full on tomato season to try this soup. Looks delicious.
Back to Chilled Spanish-Style Tomato Soup All Reviews for Chilled Spanish-Style Tomato Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 1 hr 25 mins Servings: 4 chilled tomato soup plated crop
Ingredients Ingredient Checklist 2 1/2 pounds tomatoes 1 small clove garlic, smashed 3 slices white sandwich bread, torn into 2-inch pieces 1/3 cup blanched almonds, toasted 1 tablespoon plus 1 teaspoon sherry vinegar 1/3 cup extra-virgin olive oil Coarse salt and freshly ground pepper Assorted accompaniments, such as chopped hard-cooked eggs, tuna in olive oil, sliced ham or prosciutto, Spanish olives, Marcona almonds, manchego cheese, and crackers
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr 25 mins Servings: 4 chilled tomato soup plated crop
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr 25 mins Servings: 4
Recipe Summary
prep: 20 mins total: 1 hr 25 mins
Servings: 4
prep: 20 mins
total: 1 hr 25 mins
prep:
20 mins
total:
1 hr 25 mins
Servings: 4
4
chilled tomato soup plated crop
chilled tomato soup plated crop
Ingredients
Ingredients
- 2 1/2 pounds tomatoes 1 small clove garlic, smashed 3 slices white sandwich bread, torn into 2-inch pieces 1/3 cup blanched almonds, toasted 1 tablespoon plus 1 teaspoon sherry vinegar 1/3 cup extra-virgin olive oil Coarse salt and freshly ground pepper Assorted accompaniments, such as chopped hard-cooked eggs, tuna in olive oil, sliced ham or prosciutto, Spanish olives, Marcona almonds, manchego cheese, and crackers
Directions
Make a 1/4-inch-deep X in bottom of each tomato with the tip of a paring knife, then core. In a large pot of boiling water, blanch tomatoes 30 seconds. Transfer to a large bowl of ice water and let stand until cool. Drain; peel and quarter tomatoes.
Transfer tomatoes to a blender along with garlic, bread, almonds, vinegar, and oil. Puree until smooth, about 1 minute; season with salt and pepper. Refrigerate until well chilled, at least 1 hour and up to 2 days. Serve soup with accompaniments.
Reviews (1)
Add Rating & Review 26 Ratings 5 star values: 6 4 star values: 5 3 star values: 8 2 star values: 4 1 star values: 3
Martha Stewart Member Rating: 5 stars 05/21/2014 Cant wait for full on tomato season to try this soup. Looks delicious.
Reviews (1)
Add Rating & Review 26 Ratings 5 star values: 6 4 star values: 5 3 star values: 8 2 star values: 4 1 star values: 3
Add Rating & Review
26 Ratings 5 star values: 6 4 star values: 5 3 star values: 8 2 star values: 4 1 star values: 3
26 Ratings 5 star values: 6 4 star values: 5 3 star values: 8 2 star values: 4 1 star values: 3
26 Ratings 5 star values: 6 4 star values: 5 3 star values: 8 2 star values: 4 1 star values: 3
5 star values: 6 4 star values: 5 3 star values: 8 2 star values: 4 1 star values: 3
Martha Stewart Member Rating: 5 stars 05/21/2014 Cant wait for full on tomato season to try this soup. Looks delicious.Martha Stewart Member
Rating: 5 stars 05/21/2014
Cant wait for full on tomato season to try this soup. Looks delicious.
Rating: 5 stars
All Reviews for Chilled Spanish-Style Tomato Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chilled Spanish-Style Tomato Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
