The cold tomato soup is a tasty summer first course, light and easy to prepare.
A tasty and digestible vegetable-based dish, full of vitamins, minerals and hydrating, perfect for satisfying and preparing for the swimsuit test, suitable for the hottest days and to be prepared in advance. Not to be confused with the Spanish gazpacho, a vegetable soup where tomato is the main ingredient, uncooked and rich in flavors, unlike this soup made with few simple ingredients.
Read how to make the cold tomato soup with the easy recipe you find below, as usual, right after the photo 😉
You might also be interested in the following recipes of cold summer first courses:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.2 lbs tomatoes (not too ripe)
- 1 red onion
- basil
- oregano
- extra virgin olive oil
- salt
Preparation of the Cold Tomato Soup
Wash the tomatoes and make a cross cut at the opposite end to the stem.
Blanch them for a couple of minutes, drain and peel them.
Cut them into wedges and place them in a pot.Add the chopped onion, two tablespoons of extra virgin olive oil, a sprig of oregano, and about ten basil leaves.
Stir and bring to the heat.
When it comes to a boil, add salt, lower the heat, cover with a lid and let it cook for half an hour.Remove the oregano sprig and blend everything with an immersion blender.
Keep your cold tomato soup in the refrigerator for at least an hour before serving it with a drizzle of oil and some basil leaves.
Notes
Discover all of Chez Bibia’s summer recipes, cold dishes and more for the beautiful season, by clicking HERE.
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