WHEN TOMATOES ARE AT THEIR PEAK, I BUY TEN POUNDS OF RIPE, MIXED HEIRLOOMS TO MAKE TOMATO PULP. I FREEZE THE PULP WHICH HAS THE CONSISTENCY OF THICK TOMATO SOUP IN 4 QUART CONTAINERS, SO IN THE DEAD OF WINTER I CAN THAW OUT A BATCH AND SERVE WARM TOMATO SOUP, GARNISHED WITH CHOPPED HERBS OR CRÉME FRAÎCHE. VOILA! INSTANT SUMMER. IN SUMMER I SERVE THAT SAME PULP COLD WITH CHOPPED VEGETABLES AND HERBS. THE CUCUMBERS, PEPPERS, AND RED ONION GIVE THE SOUP A CRUNCH. THE CHOPPED HERBS ARE WELCOME SURPRISES. BUT WHAT YOUR GUESTS WILL REMEMBER IS THE INTENSE TASTE OF FRESH TOMATOES.
FOR 8 PEOPLE THAW OUT 6 QUARTS OF TOMATO PULP.
BRING TO A BOIL, REDUCE TO A SIMMER FOR ABOUT 10 MINUTES.
REFRIGERATE UNTIL READY TO SERVE.
CORE PEPPERS AND REMOVE WHITE PITH AND SEEDS. CHOP INTO 1/4-INCH DICE.
PEEL ONION AND CHOP INTO 1/4-INCH DICE.
TRIM ENDS OFF CUCUMBERS, SLICE LENGTHWISE INTO 1/4-INCH DICE.
WHEN READY TO SERVE, LADEL COLD SOUP INTO SERVING BOWLS.
ADD 2 OR 3 TBSPS OF CHOPPED VEGETABLES.
DRIZZLE WITH OLIVE OIL.
CHOP HERBS AND SCATTER ON THE SOUP.
SERVES 8
DUMP TOMATOES IN A SINKFUL OF COLD WATER.
SLICE ROUGHLY IN HALF AND PLACE IN A LARGE POT.
ADD 1/2 CUP OF SALT.
COVER AND COOK ON A LOW FLAME FOR ABOUT 30 MINUTES OR UNTIL THE TOMATOES HAVE COLLAPSED AND TURNED TO LIQUID.
WHEN THE PULP COOLS, PASS IT THROUGH A FOOD MILL FITTED WITH A MEDIUM DISC. THIS WILL REMOVE THE STEMS AND SEEDS.
FREEZE IN 2 QUART CONTAINERS.
Ingredients
Directions
FOR 8 PEOPLE THAW OUT 6 QUARTS OF TOMATO PULP.
BRING TO A BOIL, REDUCE TO A SIMMER FOR ABOUT 10 MINUTES.
REFRIGERATE UNTIL READY TO SERVE.
CORE PEPPERS AND REMOVE WHITE PITH AND SEEDS. CHOP INTO 1/4-INCH DICE.
PEEL ONION AND CHOP INTO 1/4-INCH DICE.
TRIM ENDS OFF CUCUMBERS, SLICE LENGTHWISE INTO 1/4-INCH DICE.
WHEN READY TO SERVE, LADEL COLD SOUP INTO SERVING BOWLS.
ADD 2 OR 3 TBSPS OF CHOPPED VEGETABLES.
DRIZZLE WITH OLIVE OIL.
CHOP HERBS AND SCATTER ON THE SOUP.
SERVES 8
DUMP TOMATOES IN A SINKFUL OF COLD WATER.
SLICE ROUGHLY IN HALF AND PLACE IN A LARGE POT.
ADD 1/2 CUP OF SALT.
COVER AND COOK ON A LOW FLAME FOR ABOUT 30 MINUTES OR UNTIL THE TOMATOES HAVE COLLAPSED AND TURNED TO LIQUID.
WHEN THE PULP COOLS, PASS IT THROUGH A FOOD MILL FITTED WITH A MEDIUM DISC. THIS WILL REMOVE THE STEMS AND SEEDS.
FREEZE IN 2 QUART CONTAINERS.
Notes
