Chilled Tomato Soup with Garlic Oil, Basil & Mint
It’s a muggy Saturday morning in August at the Reston Farmers Market in Northern Virginia. As the heat and humidity rise, so does the memory of a refreshing cold summer tomato soup that takes advantage of the bounty before us.
Plump, ripe, sweet beefsteak tomatoes. Fresh green stalks of basil and mint. And our favorite brand of aged balsamic vinegars and olive oils from the smiling folks at Basik’s at Home. (The extra virgin olive oil and balsamic vinegar in this recipe should be the best quality you can find.)
We gather up the ingredients, pull out the food processor, and by late afternoon we’re cooling off on the deck with colorful bowls of summertime.
Ahhhh. We’re enjoying the last few weeks of our 21st summer with this recipe adapted from the August 1993 issue of Food & Wine.
Enjoy the last few weeks of your summer.
NOTE: Adapted from a recipe in the August 1993 issue of Food & Wine
½ tsp whole black peppercorns
1 large garlic clove
3 TB extra-virgin olive oil
3 lb beefsteak tomatoes, coarsely chopped
2 tsp balsamic vinegar
2 TB finely chopped fresh basil (preferably purple)
2 TB finely chopped mint
Mash the garlic to a paste and mix in the ground peppercorns.
Stir 2 TB extra virgin olive oil into the paste and let macerate for 30 min.
Strain and discard the solids.
Puree tomatoes in a food processor.
With the machine on, pour in the balsamic vinegar.
Then pour in the remaining 1 TB olive oil and process until emulsified.
Pass the soup through a course strainer set over a nonreactive bowl.
Season the soup with salt and refrigerator until chilled, about 1 hour.
To serve, pour the soup into 4 chilled bowls.
Drizzle garlic oil over each bowl of soup and sprinkle with the basil and mint.