Fresh Chilled Tomato Soup
Prep: 20 minutes Chill: 2 hours
This is a very refreshing soup that was served for lunch during the July 2011 Costa Rica Adventure trip. Try this at home on those hot summer days when you don't feel like cooking and have way too many tomatoes growing in your garden!!
- 4 1/2 pounds fresh, ripe tomatoes
- 4 1/4 cups water
- 3/4 cup non-dairy milk
- Tabasco Sauce to taste
- freshly ground pepper to taste
- optional sea salt
Put a large pot of water on to boil.
Wash and core the tomatoes. Make a shallow x on the bottom of each tomato and plunge into boiling water for 30 seconds. Remove with tongs and set on a dry paper towel to drain and cool. Peel the skin off with your fingers, starting at the x on the bottom of the tomato. (Also see hints below.) Coarsely chop the tomatoes and place in a high speed blender or food processor with a small amount of the water. Process until smooth. Place in a large container and add the rest of the water and the non-dairy milk. Mix well. Season with Tabasco and pepper to taste. Add a bit of sea salt, if desired. Chill for at least 2 hours to allow flavors to develop fully in the chilled soup.
Hints: Tomatoes may also be peeled with a serrated vegetable peeler, saving the step of the boiling water plunge. Serrated peelers can be found online or at cookware stores.