July 11, 2014

chilled summer soup

Yum
 My favorite comfort food is soup and grilled cheese.  However, there is something about eating hot soup in the middle of the summer.  I have always thought of making a chilled soup, but something about it seemed odd since soup is ALWAYS hot... or is it?  This recipe is amazing and a great way to use those extra tomatoes from your garden. Plus, it can be made ahead of time since it is served chilled.  This would also be a great appetizer served in small cups during a summer cookout or shower garnished with a basil leaf.

If you don't have garden tomatoes available Pomi tomatoes are a great option.  They don't have any additives, are all natural, GMO free, and come in a BPA free box! 


Servings 4-6
Total Time 50 minutes

INGREDIENTS
  • 3 tablespoons extra virgin olive oil
  • 2 large yellow onions, roughly chopped
  • 2 medium carrots, sliced into 1/4-inch rounds
  • 5 cloves garlic, smashed and peeled
  • 2 (26 oz) boxes Pomi chopped tomatoes or 2 (28 oz) cans crushed or diced tomatoes
  • 4 cups water
  • 3 oranges juiced, about 1-1/2 cups juice
  • 1/4 cup sugar
  • 2-1/2 teaspoons salt
  • 10 leaves fresh basil, plus more for garnishing soup
  • 1/3 cup heavy cream



INSTRUCTIONS

 Heat the olive oil in a large pot over medium heat. Add the onions, carrots and garlic and cook, stirring occasionally, until vegetables are soft and just beginning to brown, about 15 minutes. 


Add the tomatoes, water, orange juice, sugar, salt and basil and bring the soup to a boil. Turn heat down to low, cover and simmer for about 25 minutes.


Purée the soup with a hand blender until completely smooth. (Alternatively, use a standard blender to purée soup in batches. Always be careful not to fill the jar more than halfway, and leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape.) 


Stir in the heavy cream. Taste and adjust seasoning with salt and/or sugar if necessary.


Transfer the soup to a container (or leave in the pot if you wish) and refrigerate until very cold.


Ladle the soup into bowls and top with fresh chopped basil.  Enjoy!!!

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