John Myers
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My Cold Tomato Soup
The perfect my cold tomato soup recipe with a picture and simple step-by-step instructions.
- 600 g Tomatoes
- Sugar
- 1 Bit Garlic
- 400 ml Tomato juice
- 2 tbsp Balsamic vinegar
- Espelette pepper
- Salt
- Black pepper from the mill
- Extra virgin olive oil
- Sliced almonds
- Chiabatta
The variant when it is not that hot
- Preheat the oven to 250 °.
- Halve the tomatoes and cut out the base of the stalk. Brush a baking sheet with a little olive oil and sprinkle with sugar. Put the tomatoes with the cut surface on the sheet and put them in the oven for a good 10 minutes and roast the tomatoes. Then take it out and switch the oven back to 200 °. Now remove the skin from the tomatoes with a fork.
- Peel the garlic, dice it finely and spread it over the tomatoes. Season well with salt and pepper, mash a little with a fork, spread and stew in the oven for another 15 minutes.
- Then rub the tomatoes with the tomato juice through a sieve and season with balsamic vinegar, salt and Espelette pepper and leave to cool for a few hours.
and when it’s as hot as it is today
- Then take 500 ml of tomato strains and proceed as under point 4.
- Toast the sliced almonds in a pan without fat. Cut the Chiabatta into slices and brush with a little olive oil, rub a little with a peeled garlic and roast in the oven.
- Put the chilled tomato soup in the soup cup, drizzle with a little olive oil and garnish with the almond flakes, serve with the roasted Chiabatta ….. enjoy your meal …..
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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