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Chilled Tomato Soup, Gazpacho Style

 
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La Belle Cuisine

Chilled Tomato Soup, Gazpacho Style
Saveur Issue #51

Saveur - One Year Subscription 

Serves 6

“Chefs from Chez Panisse in Berkeley, California, collaborated
on this wonderful summer soup, using only organic produce.
This recipe is their version of the Spanish classic.” 

For the Soup:
1 dried ancho chile, stemmed
and seeded
1 1⁄2 cups crustless, cubed day-old
country white bread
2–3 cloves garlic, peeled
Salt
5 pounds best available vine-
ripened red tomatoes, halved
1⁄3 cup extra-virgin olive oil

6 slices country white bread, brushed
with extra-virgin olive oil, toasted, and
rubbed with 1 clove peeled garlic

1. For the soup: Soak chile in a bowl of hot water until soft, about 30 minutes. Drain, peel, and crush to a paste with a mortar and pestle;
set aside. Soak bread cubes in a medium bowl of cold water until
soft, about 5 minutes. Drain, squeeze out excess water, and set
aside. Crush garlic with 2 tablespoons salt to a paste with a mortar
and pestle, add soaked bread, and grind until smooth; set aside.
Grate cut side of tomatoes just to skin on large holes of box grater
into a strainer set over a large bowl, straining out seeds and press-
ing through as much pulp as possible; discard skins. Stir reserved
chile paste, garlic-bread paste, and oil into tomato pulp and season
to taste with salt. Cover and refrigerate until chilled.
2. For the relish: Combine tomatoes, cucumbers, peppers, onions,
chervil, basil, vinegar, oil, and salt and pepper to taste in a medium
bowl. Divide soup between 6 bowls; add a generous spoonful of
relish and a slice of toast to each bowl.

Featured archive recipes:
Gazpacho - The Quintessential
Summer Soup
Chilled Red and Yellow Tomato Soups
with Peppers, Cucumbers, Onions
and Basil (Chez Panisse)
Chilled Tomato and Red Bell Pepper
Soup with Caviar
Cucumber, Tomato and Avocado Soup
(Craig Claiborne)
Tomato Soups (Craig Claiborne)

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