The dog days of summer are here and nobody wants to stand over a hot stove to prepare a meal. Consider chilled vegetable based soups as a great way to keep the temperature down in your kitchen and on your palatte.
Here’s a tomato based soup, courtesy of Stamford caterer, Marcia Selden. It takes advantage of the abundance of tomatoes in the markets and doesn’t require a bit of heat to put together. Click into Kosher Like Me for more vegetarian, summer soups to help you keep your cool.
This traditional Andalusian soup is made from pureed bread and tomatoes.The addition of smoked paprika gives it a delicious rich flavor.
makes 6-8 small servings
- 2 lbs. tomatoes
- 1 ½ C. cubed white bread, such as ciabatta, crusts removed
- 1 clove grated garlic
- 1 Tbs. sherry vinegar
- ¼ C. olive oil
- Kosher salt
- ½ C. roasted corn kernels
- ¼ C. seedless green grapes, thinly sliced
- 2 Tbs. Marcona almonds, chopped
- 1 Tbs. smoked paprika plus more for garnish
- Using a box grater, coarsely grate tomatoes into a bowl, discard skins.
- Add the cubed bread and toss to combine, and let sit for 15 minutes.
- Transfer to a food processor, add garlic, sherry vinegar, olive oil, and salt and pulse until smooth. Strain the salmorejo through a fine sieve and season with salt as needed.
- Refrigerate until very cold.
- Garnish with corn, grapes, almonds, and a pinch of paprika before serving.
From Liz: This soup is vegetarian and non-dairy (parve). I peeled the tomatoes before grating them and did not strain the soup at the end. It was velvety smooth and glistening, a perfect summer treat.
- See more at: http://kosherlikeme.com/recipes/chilled-soups-highlight-summer-produce#more-6243