Lily’s Yellow Heirloom Tomato in a Glass

By • July 26, 2010 4 Comments

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Author Notes: My five-year old daughter has loved tomatoes from the first time she ate one at the tender age of two. She loves them so much that she has earned the nickname “tomato bandit” among family members. When I brought home the Lillian’s Yellow Heirlooms that I used to make this soup, she really wanted to take a bite out of one of them. Her name happens to be Lily; like Lily’s Yellow Heirloom Tomato in a Glass, she is sweet and a little sassy. She loves this soup! Serve topped with cilantro coulis and a drizzle of cream if you like. I used martini glasses to serve this soup to friends last night; it is an easy, no- utensils-required way to present this flavorful soup - however, another kind of glass or little bowls would also work. You only need a little serving to appreciate the BIG tomato flavor of this soup. Note: In my experience, cilantro is a love-it or hate-it kind of herb; if it is not your thing, fresh basil in the coulis would also be delicious. - gingerroot gingerroot

Food52 Review: This is a very refreshing starter, perfect for the heavy heat of summer. It has big, sweet tomato flavor and the cilantro coulis is a wonderful burst of complementary herbal flavor. I might start making the coulis and swirling it into everything I have. The soup is good for small servings, as gingerroot notes. I don't generally like soups without chunks (a personal bias), but this felt more like a drink -- a jazzy aperitif of sorts. – fiveandspiceThe Editors


Serves about 1 quart

for the soup

  • 2 cups water
  • 1/3 cup cane sugar
  • 1 tablespoon sea salt
  • 2 garlic cloves, smashed with the flat end of a large knife
  • 1/2 teaspoon crushed red pepper flakes
  • 3 Lillian's Yellow Heirloom tomatoes, cored, cut into wedges and chopped
  • 1 Apricot Heirloom tomato, cored, cut into wedges and chopped
  • 1/4 cup Meyer lemon juice

for the cilantro coulis

  • 1 cup cilantro leaves, packed, plus stems torn into thirds (I have found that there is so much flavor in the stems that I often include them, after thoroughly washing)
  • 1/4 cup fruity extra-virgin olive oil
  • Squeezed juice from one Meyer lemon wedge
  • Sea salt to taste
  1. Bring water, sugar and salt to a boil in a small saucepan. Place garlic and crushed red pepper in a bowl or 2-cup pyrex measure; add hot syrup. Allow mixture to steep until cool, about 30 minutes. Strain through a sieve into another glass container, removing the chili flakes but leaving the garlic. (I just put the garlic back into the mixture). Refrigerate until cold, at least three hours or overnight.
  2. Make cilantro coulis by combining cilantro leaves and stems and lemon juice in blender. With the machine on, drizzle in olive oil. Puree until thoroughly combined. Season to taste with sea salt. Transfer to a small jar with a lid and place in refrigerator until ready to use.
  3. When ready to make the soup, strain the garlic out of the liquid mixture. Mix chopped tomatoes, syrup and lemon juice in a blender; puree until combined. Strain tomato mixture through a sieve into a clean glass container, pressing on the solids for maximum flavor. Cover container with plastic wrap, discarding seeds and skin. Refrigerate for at least two hours. Stir gently before serving, and after ladling into serving glass (or bowl) drizzle with cilantro coulis (using a fork or chopstick to gently mix coulis into sorbet) and/or heavy cream. Enjoy!

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