This chilled heirloom tomato soup recipe was actually in People Magazine from Richard Rosendale of the Greenbrier Resort. I made this last week with rave reviews and I’m making it again today for lunch. It’s a perfect healthy summer recipe. Get creative with it. Try adding fresh sliced avocado and Turkish finishing salt on top!
2 ½ lbs heirloom tomato (I used local FL tomatoes instead)
2 cups chicken or vegetable stock (I make my own stock with a leftover Organic whole chicken)
2 garlic cloves
5 leaves basil
5 tbs. olive oil
2 tbs. red wine vinegar
1 pinch salt
2 pinch sugar
Peel tomatoes and cut into big pieces. Blend with garlic, basil, olive oil and vinegar. Put puree in a pot and add stock and seasonings. Warm up then chill on ice. Add cucumber and watermelon balls along with the basil to finish.
Photo credit: insidecolumbia.net
Post by Nicole