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Cold Tomato Basil Soup

Cold Tomato Basil Soup

A refreshing and vibrant Cold Tomato Basil Soup that celebrates the height of summer with heirloom tomatoes, fresh basil, and a touch of olive oil.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: Italian
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 3 lbs ripe heirloom tomatoes, core and roughly chopped
  • 1.5 cups fresh basil leaves, packed tightly
  • 1/2 cup extra virgin olive oil, high-quality
  • 2 cloves garlic, smashed and peeled
  • 2 tbsp red wine vinegar
  • 1/2 cup English cucumber, peeled and diced
  • 1 tsp sea salt, adjust to taste
  • 1/2 tsp black pepper, freshly cracked
  • 1 tsp honey or agave, optional

Method
 

  1. Prepare the tomatoes by washing them thoroughly, removing the cores, and cutting them into large chunks.
  2. Place the chopped tomatoes into a high-speed blender along with the smashed garlic, peeled cucumber, and fresh basil leaves.
  3. Add the red wine vinegar and sea salt, then blend on low speed, gradually increasing to high for at least 60 seconds until homogenous.
  4. While blending, slowly drizzle in the extra virgin olive oil to create an emulsion.
  5. Taste the mixture and adjust with honey or agave, salt, and pepper as needed.
  6. Pour the soup into a large container, cover tightly, and chill in the refrigerator for at least 4 hours.
  7. Before serving, stir the soup and adjust consistency with cold water or olive oil if needed.

Notes

Use room temperature tomatoes for better flavor. Do not over-blend the basil to maintain color. Strain for a smoother texture if desired.