Savory Soup, Fish and Potatoes Cold Tomato Soup
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 6 servings
- 5cloves garlic, peeled
- 2½pounds very ripe tomatoes, cut into 1-inch pieces (6 cups)
- 1teaspoon salt
- ½teaspoon freshly ground black pepper
- ½teaspoon Tabasco sauce
- ⅓cup peanut oil
- 1½tablespoons white vinegar
- 1cup water
- ½cup shredded basil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
145 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 402 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the garlic in the bowl of a food processor, and process it for a few seconds. Add the tomatoes, and process the mixture for 30 to 45 seconds, until pureed.
- Step 2
For a smooth soup, push the pureed tomatoes and garlic through a food mill, or press the mixture with the back of a spoon through a conventional strainer.
- Step 3
Add the salt, pepper, Tabasco, oil, vinegar and water to the pureed mixture, and stir to mix well. Refrigerate until serving time.
- Step 4
Spoon into bowls, and serve with basil sprinkled on top.
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