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Hot days call for cold soup. Drinkable cold soup like this Cilantro-Flecked Heirloom Tomato Soup is even better.
Here’s another recipe from Salad as a Meal by Patricia Wells that I have permission to reprint even though the official challenge is over. I didn’t want to post this one until local heirloom tomatoes were available. If you can’t find them in your local grocery store, try a farmers’ market. Heck, try your farmers’ market first!
When you’re starving and just starting to think about what to have for dinner, drink a cup of this heirloom tomato soup. It will take the edge off of your hunger and allow you to focus on the task at hand. I also like to have this soup as a mid-afternoon snack accompanied by a chunk of mozzarella cheese or a few spicy steamed shrimp.
This soup is very low in Saturated Fat and Cholesterol and is a good source of Vitamin E, Niacin, Vitamin B6, Folate, Iron, Magnesium, Phosphorus, Copper, Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese.
Watching sodium? You may want to omit or reduce the amount of sea salt.
All nutritional information provided here was calculated by Diabetic Foodie using an online nutrition calculator. It should be considered an estimate only.
Cilantro-Flecked Heirloom Tomato Soup
- 1 1/2 pounds ripe heirloom tomatoes cored and quartered (do not peel)
- 1/2 cup imported Italian tomato paste
- 2 teaspoons fine sea salt
- 1 teaspoon ground piment d’Espelette or other ground mild chile pepper
- 2 tablespoons best-quality sherry-wine vinegar
- 1 cup fresh cilantro leaves plus extra for garnish (I use a variety of cilantro called Delfino)
Combine all the ingredients, except the extra cilantro leaves, in a a blender or a food processor. Add 1-2/3 cups water and puree to a smooth liquid. Taste for seasoning.
The soup can be served immediately, but the flavors benefit from ripening for at least 3 hours and up to 24 hours, refrigerated. Serve in soup bowls, garnished with cilantro leaves. (Store without the garnish in an airtight container in the refrigerator for up to 2 days. Reblend at serving time.)
Food processor or blender? In most cases, the food processor and blender can be used interchangeably. But for many soups—especially those that are made in quantity, such as this tomato soup—I find the blender is more accommodating. Even large food processors tend to overflow with a larger volume of liquid. And while the food processor purees, the blender can turn soups into a thicker, emulsified liquid.
Selecting the best tomato paste: Be sure to read the ingredients label when purchasing tomato paste. Many domestic brands contain sugar and other sweeteners. Brands from Italy generally contain nothing but tomatoes and salt. In this recipe in particular, where a quantity of tomato paste is used, the pure version is a must.
Disclosure: For my participation in the Four Weeks of Salad as a Meal Challenge, I received a copy of Salad as a Meal by Patricia Wells plus two copies to give away. This post contains at least one affiliate link, which means if you click it and make a purchase, I will receive a tiny fee. Please see my disclosures page for more information.