The Cold Tomato and Ricotta Soup is a truly refreshing dish and can also be considered a complete meal, given the combination of various ingredients. It’s excellent as a first course, as an appetizer, and served on a buffet table in small single servings. Fantastic to enjoy during the hottest periods of the year, even though you need to turn on the oven to prepare it. Most of my summer recipes involve baking so they can be enjoyed the next day as cold dishes. It seems counterintuitive, but after dinner, I put everything I need in the oven, set the timer, open the window, and close the kitchen door. Once everything is cooked, I turn off the oven and let it cool inside.
For the procedure, I made a small video, available on the pages of Facebook Instagram and Pinterest
If you like cold dishes, then don’t miss the following recipes:
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 3.3 lbs vine tomatoes
- 2 red onions
- 4 slices multigrain bread
- 4.2 oz ricotta
- 1.3 cups cold water
- to taste chives for garnish
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Baking tray
- 1 Parchment paper
- 4 Bowls
How to Prepare Cold Tomato and Ricotta Soup
First, wash the tomatoes thoroughly, dry them, cut them in half, and place them in a baking tray lined with parchment paper.
Peel the red onions, cut each into 6 pieces, add them to the tomatoes, and season everything with extra virgin olive oil and salt.
Bake in a preheated oven at 356°F, and let cook for about 50 minutes, or until both the tomatoes and onions are wilted and golden.
Once they have cooled, pour them into a container and blend them with an immersion blender.
Add water, a little at a time, to achieve the desired soup consistency.
Finally, adjust the salt and extra virgin olive oil to your taste and refrigerate for at least 3 hours.
Meanwhile, slice the bread, cut it into cubes, season it with a little oil, and bake it in the oven, still at 356°F, until it is browned.
At this point, place your Cold Tomato and Ricotta Soup in individual serving cocottes, add dollops of ricotta, the toasted bread, and finely chopped chives.
Serve your soup immediately, as it should be eaten very cold.
Tips, Variations, and Storage
The cold tomato soup can be stored for a few days in the refrigerator, not assembled with the other ingredients, and tightly sealed in a glass or ceramic container.
If you don’t like ricotta, you can use your preferred creamy cheese, even a fresh cheese, which, although more solid, works very well.
You can also opt for feta, which you can crumble on top of the soup, but only when serving.
Don’t like or can’t find chives? Then I suggest adding a few basil leaves
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FAQ
Can I toast the bread slices in a pan?
Yes, you can toast them either in pieces or whole, turning them occasionally to ensure even browning on both sides.
