📝 About This Recipe
This vibrant soup is a celebration of peak-summer produce, drawing inspiration from the rustic gardens of Andalusia and the herb-rich hills of Tuscany. By utilizing ultra-ripe heirloom tomatoes and a cold-emulsion technique, we capture the raw, electric essence of the fruit without ever touching a stove. It is a refreshing, velvety masterpiece that balances bright acidity with the peppery sweetness of fresh basil, making it the ultimate antidote to a sweltering afternoon.
🥗 Ingredients
The Tomato Base
- 3 pounds Ripe Heirloom Tomatoes (cored and roughly chopped; use a mix of colors for depth)
- 1 large English Cucumber (peeled and seeded)
- 1 Red Bell Pepper (seeded and diced)
- 1 large Shallot (peeled and minced)
- 2 pieces Garlic Cloves (grated into a paste)
Aromatics and Emulsion
- 1 cup Fresh Basil Leaves (tightly packed, plus extra for garnish)
- 1/2 cup Extra Virgin Olive Oil (high-quality, cold-pressed)
- 2 tablespoons Sherry Vinegar (or high-quality red wine vinegar)
- 1 teaspoon Honey or Agave (to balance the acidity)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1 slice Sourdough Bread (crusts removed, torn into small pieces)
For Garnish
- 1/2 cup Cherry Tomatoes (quartered)
- 2 tablespoons Micro-basil or Chiffonade Basil
- 1/4 cup Feta Cheese or Burrata (crumbled (optional))
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Place the torn sourdough bread pieces in a small bowl and drizzle with a tablespoon of the sherry vinegar and two tablespoons of water. Let sit for 5 minutes to soften; this will act as the thickener for a silky texture.
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2
In a large mixing bowl, combine the chopped heirloom tomatoes, cucumber, red bell pepper, and minced shallot. Toss with the kosher salt and let sit at room temperature for 15 minutes to draw out the natural juices.
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3
Transfer half of the salted vegetable mixture into a high-speed blender. Add the soaked bread and the grated garlic paste.
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4
Blend on high speed for 1-2 minutes until the mixture is completely liquefied and starting to look aerated.
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5
Add the remaining vegetables, the fresh basil leaves, the rest of the vinegar, and the honey. Blend again until the soup is perfectly smooth.
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6
With the blender running on its lowest setting, slowly drizzle in the extra virgin olive oil. This emulsifies the soup, turning it from a watery juice into a creamy, pale-orange velouté.
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7
Taste the soup. Depending on the sweetness of your tomatoes, you may need an extra splash of vinegar or a pinch more salt.
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8
For a truly professional, glass-smooth finish, pour the soup through a fine-mesh sieve into a clean pitcher, using a ladle to push the liquid through. Discard any remaining solids/seeds.
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9
Cover the pitcher and refrigerate for at least 2 hours, or ideally overnight. Chilling is essential for the flavors to marry and the temperature to be truly refreshing.
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10
Before serving, give the soup a quick stir as it may settle. Pour into chilled bowls or glass tumblers.
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11
Garnish each bowl with a few quartered cherry tomatoes, a sprinkle of fresh basil, a crumble of feta (if using), and a final swirl of olive oil.
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12
Finish with a crack of black pepper and a pinch of flaky sea salt. Serve immediately while ice-cold.
💡 Chef's Tips
Always use the best quality olive oil you can find, as its flavor is prominent in this uncooked dish. If your tomatoes aren't sweet enough, don't be afraid to add an extra teaspoon of honey to mimic that vine-ripened flavor. To avoid a 'watery' soup, ensure you include the bread; it provides the essential body and 'creaminess' without dairy. For an extra cold experience, chill your serving bowls in the freezer for 10 minutes before plating. Avoid using standard globe tomatoes; heirlooms like Brandywine or Cherokee Purple offer the superior sugar-to-acid ratio needed for this recipe.
🍽️ Serving Suggestions
Pair with a crisp, dry Rosé or a chilled Sauvignon Blanc to complement the acidity. Serve alongside toasted ciabatta rubbed with a raw garlic clove and drizzled with oil. A side of salty Prosciutto di Parma or Serrano ham provides a beautiful savory contrast. For a light lunch, serve with a simple arugula salad dressed in lemon vinaigrette. Incorporate as a refreshing starter for a summer grilled seafood dinner.