Blended Heirloom Tomato Soup with Basil

July 30, 2010


Author Notes: While I like traditional cooked tomato soup as much as the next person, I think this raw tomato basil soup is even better, especially when you can make it with seasonal organic tomatoes. It’s a bit like a gazpacho, but with a paired down list of ingredients. It’s also easier to make than most gazpacho recipes. I grow a very large variety of heirloom tomatoes in my garden, so I like to mix different colored tomatoes in this soup. A combination of red and yellow tomatoes yields a soup that looks remarkably similar to a cream-based one. - WinnieAbWinnieAb

Food52 Review: A very simple and lovely soup, especially with the avocado on top. - CeciliaThe Editors

Serves: 1-2

Ingredients

  • 4 large heirloom tomatoes
  • 1 Tb. bottled sun-dried tomatoes in oil (or 3 sun-dried tomatoes, soaked in warm water to hydrate for 15-20 minutes, and then drained plus 2 tsp. olive oil)
  • 1 cup loosely packed fresh basil leaves
  • 1/4 tsp. sea salt
  • additional fresh basil and diced avocado for garnish- optional
In This Recipe

Directions

  1. Place all ingredients, except those for the garnish, in a blender (I use a "Blendtec") and process until fairly smooth. If you want it to be completely pureed, blend away until it’s the consistency you like; I personally prefer it to retain some texture. Pour into bowl(s) and add diced avocado and additional fresh basil to garnish, if desired. Serves 1-2; I can easily eat this whole recipe myself.

More Great Recipes:
Soup|Vegetable|Avocado|Basil|Tomato|Make Ahead|Summer|Vegetarian|Gluten-Free|Vegan

Reviews (6) Questions (0)

6 Reviews

vivisue August 5, 2010
Oh, Winnie! Tomato Soup - the ultimate comfort food for me! Can't wait and, judging by ellenl's comments, I'd better make a double batch so my husband can have a fighting chance at getting a taste! LOL! Wonderful!
 
Author Comment
WinnieAb August 6, 2010
Thanks, friend!
 
dymnyno August 3, 2010
Quick question (your soup looks and sound delicious) What are the flavors of different colored tomatoes...green, zebra, black, burgundy...what do you taste? Does the color make a difference?
 
Author Comment
WinnieAb August 3, 2010
Hi Dymnyno,<br />The different colored heirlooms do have subtle taste differences. I generally use very ripe yellow and red tomatoes, because they taste the most, well, tomato-like! Green tomatoes are a bit tart, so I wouldn't necessarily use those. But you can use your favorite(s), whatever the color, just as long as they are very ripe!
 
ellenl August 2, 2010
This was just wonderful and I ate the whole batch myself! Thanks so much. And what a bonus that it's so quick and easy to make.
 
drbabs July 31, 2010
yum