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Golden Tomato Soup

Food Network Canada

This recipe is a modern twist of the classic soup gazpacho. It

may be served hot or cold as a soup, sauce or even modified

into a vinaigrette. The possibilities are endless! I have

even used it as a base for a cocktail with vodka and once froze

it into a sorbet! At the end of the day, it is a great way to

use up fresh ingredients from your local market for a hot

summer meal.

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ingredients

5
ripe golden tomatoes rough chopped
1
golden pepper, seeds removed and rough chopped
1
cucumber peeled, seeded and rough chopped
2
shallots, peeled and sliced
1
sticks of celery peeled and sliced
2
cloves of garlic, minced
1
tsp fresh ginger, minced
½
cup olive oil
1
cup white wine (reduced by half)
4
leaves of fresh mint
½
bunch fresh parsley
½
bunch fresh basil
1
cup cold water
½
cup sherry vinegar
salt and fresh ground white pepper
green Tabasco to taste
clam juice to taste (optional)
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directions

Step 1

Cook the shallot, garlic, yellow pepper, celery and

ginger in a sauté pan with a little oil until soft and

translucent. Remove from the heat and add to the rest of the

ingredients.

Step 2

Purée until smooth and the texture is like velvet.

Pass through a fine sieve. Adjust seasoning with Tabasco, clam

juice salt and pepper.

Step 3

Serve chilled.

Rate Recipe

My rating for Golden Tomato Soup
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