French · Lunch
Chilled Fresh Tomato Soup
A chilled French summer soup of puréed ripe tomatoes, cucumber, shallot and garlic finished with olive oil and sherry vinegar. Served cold in a bowl and garnished with fresh basil and an extra drizzle of olive oil, it is a light plant-based starter.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
201Calories
3.8gProtein
14.2gFat
17.8gCarbs
11gSugar
4.7gFiber
381mgSodium
0mgChol
2gSat Fat
916mgPotassium
56mgCalcium
1.3mgIron
0mcgVitamin B12
35mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
herb-salt
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Core and roughly chop the tomatoes and cucumber, then finely chop the shallot and garlic so they blend smoothly into the soup.
2
Blitz
Combine the tomatoes, cucumber, shallot, garlic, olive oil, sherry vinegar, salt and pepper in a blender and blitz on high 1 to 2 minutes until completely smooth.
3
Chill
Pour the soup into a covered container and refrigerate at least 2 hours until fully cold.
4
Plate
Ladle the chilled soup into a bowl, tear basil leaves over the top, drizzle with extra olive oil and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz510g ripe tomatoes
- 2/3 cup90g cucumber
- 22 small shallot
- 22 small clove garlic
- 2 tbsp2 tbsp olive oil, plus extra to finish
- 2 tsp2 tsp sherry vinegar
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 8-10 fresh basil leaves, plus extra to garnish
