Small appetizers
Memory
My children used to love this recipe. I’ve had guests tell me that this is the best soup they’ve ever eaten.
Cold Tomato Soup
This is a Québec-style “gazpacho”.
Interesting facts
This refreshing soup is perfect during summer when you can get your hands on fresh, locally grown ingredients.
Servings
6 to 8
Prep time
25 minutes
Ingredients
| Ingredients | Quantitites | |
|---|---|---|
| large field tomatoes | 8 | |
| tomato juice | 500 ml (2 cups) | |
| white vinegar or red wine | 15 ml (1 tablespoon) | |
| extra virgin olive oil | 30 ml (2 tablespoons) | |
| English cucumber, peeled and chopped | 1 | |
| red pepper | 1 | |
| bunch of fresh basil | 1 | |
| salt | 3 ml (1/2 teaspoon) | |
| pepper | To taste |
Directions
- Bring a large pot of water to a boil.
- Lower the tomatoes into the boiling water for about 30 seconds and then place them in a bowl filled with ice water.
- Remove the skins and seeds and blend into a thick, smooth puree.
- Transfer the puree to a large bowl and add all of the other ingredients except for the basil.
- Refrigerate at least 2 hours
- Garnish each bowl with a generous portion of basil before serving.