FRESH TOMATO SOUP

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.

 10 lbs MIXED HEIRLOOM TOMATOES
 ½ cup SEA SALT (I USE MALDON)
 1 MEDIUM RED ONION
 2 RED OR YELLOW BELL PEPPERS
 3 PERSIAN CUCUMBERS
 MIXED HERBS: BASIL, MINT, CHIVES, TARRAGON, DILL, ETC., ETC.
 ½ SERRANO CHILI (OPTIONAL)

1

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

TOMATO PULP
2

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

 10 lbs MIXED HEIRLOOM TOMATOES
 ½ cup SEA SALT (I USE MALDON)
 1 MEDIUM RED ONION
 2 RED OR YELLOW BELL PEPPERS
 3 PERSIAN CUCUMBERS
 MIXED HERBS: BASIL, MINT, CHIVES, TARRAGON, DILL, ETC., ETC.
 ½ SERRANO CHILI (OPTIONAL)

Directions

1

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

TOMATO PULP
2

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.

FRESH TOMATO SOUP
Share
Leave a Reply

Your email address will not be published. Required fields are marked *