"This no-cook chilled soup is made for times when you have a bonanza of ripe tomatoes on hand. The toppings really make it a meal. I like to add a few leaves of tender butterhead lettuce, crumbled crispy bacon, and toasty croutons made from a loaf of country-style bread."-- Andrea Reusing, chef-owner, Lantern restaurant, Chapel Hill, North Carolina

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle tomatoes with 1/4 teaspoon salt; let sit 10 minutes. In a blender, combine tomatoes, cucumber, chiles, onion, garlic, vinegar, bread, oil, and sugar and puree until smooth, about 1 minute. Pour through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Cover soup and refrigerate until cold, about 2 hours (or up to 3 days). Season to taste with salt and pepper and serve with a drizzle of vinaigrette and desired toppings.

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Reviews (1)

38 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 14
  • 2 star values: 11
  • 1 star values: 3
Rating: 2 stars
01/30/2018
You could have written tomato soup with BLT toppings!