Garden Fresh Tomato Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 70.3
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 404.2 mg
  • Total Carbs: 5.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 0.9 g

View full nutritional breakdown of Garden Fresh Tomato Soup calories by ingredient


Introduction

Adapted from a recipe posted in Food & Wine Magazine, September 2000. This vivid uncooked soup is a delicious way to use fresh tomatoes from your garden. Adapted from a recipe posted in Food & Wine Magazine, September 2000. This vivid uncooked soup is a delicious way to use fresh tomatoes from your garden.
Number of Servings: 6

Ingredients

    3 large ripe tomatoes, halved crosswise and seeded
    3 teaspoons sherry vinegar
    Salt and freshly ground pepper
    Sugar
    3 tablespoons finely chopped fresh basil or cilantro leaves
    2 tablespoons snipped fresh chives
    2 tablespoons extra-virgin olive oil

Directions

Using a grater over a wide bowl, hold the rounded side of a tomato half and rub the cut side against the large holes of the grater until all that remains is the skin; discard the skin. Repeat with remaining tomato halves. Stir sherry winegar into the tomato soup and season with salt, pepper, and a pinch of sugar. Cover and refrigerate until well chilled.

Sir the soup well and ladle into chilled shallow bowls. Drizzle each serving with 1 teaspoon of olive oil and sprinkle the basil and chives on top. Serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user SEENIA.