Cold Tomato Soup With Rosemary Recipes

COLD TOMATO SOUP WITH ROSEMARY

Steps:

• Soak the bread in cold water briefly; squeeze dry and combine in a blender with the tomatoes, rosemary, and garlic (you may have to do this in 2 batches). Add the ice cubes if using them. Turn on the machine and drizzle in the stock. Turn off the machine and pour the mixture into a bowl.
• Season with salt and pepper to taste, then add lemon juice to taste. Chill and serve.

CREAM OF TOMATO AND ROSEMARY SOUP

Steps:

• For the croutons: Preheat the oven to 350 degrees F (180 degrees C). Place the bread pieces on a large sheet pan.
• Drizzle over the olive oil and toss to coat well. Sprinkle over the salt and dried mixed herbs and toss again. Bake for 15 minutes, until crisp and golden. Whilst the croutons are baking make the soup.
• For the soup: Sauté the celery and onion in the olive oil in a large saucepan or Dutch oven for 2 or 3 minutes, until they start to soften.
• Drain the jars of tomatoes through a sieve over a bowl, retaining the juice (about 10.5 fluid ounces of liquid). Dissolve the vegetable bouillon powder in the boiling water and add to the retained liquid from the jarred tomatoes.
• Add the Roma tomatoes, tomato paste, chili jam and rosemary sprigs to the pan with the celery and onion. Pour in the bouillon and tomato-water mixture, bring to a simmer and cook for 10 minutes.
• Fish out the rosemary sprigs. Blitz until smooth with an immersion blender, stir in the plant-based cream and season with black pepper.
• To serve, divide the soup among 4 bowls and sprinkle the croutons on top.

HEARTY TOMATO SOUP WITH LEMON AND ROSEMARY

Steps:

• In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
• Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.
• In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately.

COLD TOMATO SOUP

Steps:

• Put tomatoes and garlic in a non-reactive bowl and sprinkle with salt. Add 4 tablespoons olive oil, 2 tablespoons vinegar, the black pepper and cayenne. Mix well and leave to macerate for at least 15 minutes, or up to an hour.
• Pulse tomatoes in a food processor or blender until just crushed. Transfer to a strainer or food mill to remove skins and seeds, pressing well to obtain all the juices. You should have about 5 cups. Add enough ice water to yield 6 cups. Stir well, taste and adjust seasoning. Chill on a bowl of ice for 15 minutes or refrigerate for up to several hours.
• Make the pepper relish about 30 minutes before serving: Put diced bell peppers and onions in a small bowl and season with salt and pepper. Add 2 tablespoons olive oil and 1 tablespoon sherry vinegar, mix well and set aside.
• To serve, rub each toast lightly with garlic. Top toasts with thick slices of avocado and season with salt and pepper. Place an avocado toast in each bowl and ladle in about 1 cup of chilled soup per serving. Garnish with a generous spoonful of pepper relish and a sprinkling of parsley and chives.

COLD TOMATO SOUP WITH ROSEMARY

Steps:

• Soak bread in cold water briefly; squeeze dry, and combine in a blender with tomatoes, rosemary and garlic (you may have to do this in two batches). If using stock, turn on machine and drizzle in the stock; blend until smooth. If using ice cubes, place them in the blender and blend until mixture is smooth. Pour the mixture into a bowl.
• Season with salt and pepper, then add lemon juice to taste. Chill and serve.