Chilled Tomato Soup With Capers and Herbs |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A cold, refreshing, interesting soup for the summer. Ingredients:
1 onion, finely chopped |
2 tablespoons olive oil |
5 garlic cloves, pressed |
10 -12 medium fresh ripe tomatoes |
salt (not too much, capers are salty enough already) |
pepper |
1/4 liter vegetable stock |
2 -3 teaspoons fresh thyme leaves |
1 -2 tablespoon balsamic vinegar (good quality) |
1 bunch fresh parsley, chopped |
3 tablespoons capers, rinsed |
Directions:
1. Pour hot water over tomatoes and leave them there for 1 minute.
2. Then put them in ice water.
3. Peel and deseed them while keeping the juices.
4. Chop the tomato pulp coarsely.
5. Set 6 tablespoons aside.
6. In a large pan, sauté onion in hot oil for 2 minutes.
7. Add pressed garlic.
8. Cook for another 5 minutes.
9. Add the chopped tomato, tomato juice, vegetable stock, thyme, salt, pepper, and 1 clove of garlic.
10. Simmer for 5 minutes.
11. Remove from heat.
12. Immediately add the balsamic vinegar, the capers, the 6 tablespoons of tomatoes you put aside earlier, and the chopped parsley.
13. Let it cool and chill it for 2-3 hours (it can be made a day ahead).
14. Taste again.
15. Add more of the spices if you like.
16. Serve with baguette and garlic butter.
17. The soup tastes the best cold, but not ice cold!
18. Enjoy with a good glass of rosé, and have fun.
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