The Cold Cherry Tomato and Ricotta Soup is a truly refreshing dish and can also be considered a complete meal, given the combination of various ingredients it includes. Great as a main course, appetizer, or placed on a buffet table in small single portions. Fantastic to enjoy during the hottest times of the year, although to prepare it you need to turn on the oven. Most of my summer recipes involve oven cooking so they can be enjoyed the next day as cold dishes. It seems counterintuitive, but in the evening after dinner, I bake everything I need, 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 enjoy cold dishes, don’t miss the following recipes:
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 3.3 lbs bunch cherry tomatoes
- 2 red onions
- 4 slices multigrain bread
- 4.2 oz ricotta
- 1 1/4 cups cold water
- as needed chives for garnish
- as needed extra virgin olive oil
- as needed salt
Tools
- 1 Baking sheet
- 1 Parchment paper
- 4 Bowls
How to Prepare the Cold Cherry Tomato and Ricotta Soup
First, wash the cherry tomatoes thoroughly, dry them, cut them in half, and place them in a baking sheet 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 (180°C) and let cook for about 50 minutes, or until both the tomatoes and onions are wilted and golden.
Once cooled, transfer them into a container and blend with an immersion blender.
Add water, little by little, to achieve the right consistency for the soup.
Finally, adjust the salt and extra virgin olive oil to taste and refrigerate for at least 3 hours.
Meanwhile, slice the bread, dice it, drizzle with a bit of oil, and bake in a still hot oven at 356°F (180°C) until it’s toasted.
Now, place your Cold Cherry Tomato and Ricotta Soup in serving bowls, add dollops of ricotta, the toasted bread, and finely chopped chives.
Serve your soup immediately, as it should be enjoyed very cold.
Tips, Variations, and Storage
The cold cherry tomato soup can be stored for a few days in the refrigerator, not assembled with the other ingredients, and sealed in an airtight glass or ceramic container.
If you don’t like ricotta, you can use the creamy cheese of your choice, even a ‘primo sale,’ although it’s more solid, it works really well.
You can also opt for feta, which you should crumble over the soup just before serving.
Don’t like or can’t find chives? Then I recommend adding some basil leaves.
Did you enjoy my Cold Cherry Tomato and Ricotta Soup recipe? Follow me on Facebook Instagram and Pinterest to stay updated!
FAQ (Questions and Answers)
Can I toast the bread slices in a pan?
Yes, you can toast them either in pieces or whole, but turn them occasionally to brown evenly on both sides.
