Cold Tomato Soup with Farro

Name: Cold Tomato Soup with Farro
Yield: 4 servings
Cuisine: Mediterranean, Spanish
Ingredients: 1 long European or Japanese cucumber; 1 ½ pounds ripe tomatoes, quartered; 2 slices red onion, soaked for 5 minutes in cold water, drained and rinsed; 2 large garlic cloves, halved, green germs removed; 2 tablespoons sherry vinegar; 2 tablespoons extra-virgin olive oil; Salt to taste; ¼ cup broth from the farro (optional); 2 to 4 ice cubes (optional); 1 cup cooked farro or spelt (see below); Slivered fresh basil leaves or very small whole basil leaves and additional olive oil if desired for garnish

By Martha Rose Shulman

Updated November 14, 2022

Andrew Scrivani for The New York Times

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Total Time: 10 minutes, and 1 to 2 hours chilling
Rating: 4(37)
Comments: Read comments

Farro’s role in this gazpacho of sorts (without the traditional bread thickener), is that of a garnish. It contributes texture and substance to the light summer soup. I spoon about ¼ cup of the cooked wheat berries into each bowl and also add diced cucumber. The farro sinks, the cucumber floats. When you get to the bottom of the bowl, you’ll find some lingering grains of farro enrobed in the delicious, tangy soup.

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Ingredients

Yield:Serves 4

1 long European or Japanese cucumber
1 ½ pounds ripe tomatoes, quartered
2 slices red onion, soaked for 5 minutes in cold water, drained and rinsed
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
Salt to taste
¼ cup broth from the farro (optional)
2 to 4 ice cubes (optional)
1 cup cooked farro or spelt (see below)
Slivered fresh basil leaves or very small whole basil leaves and additional olive oil if desired for garnish

Ingredient Substitution Guide

Preparation

Step 1
Cut cucumber into 2 equal pieces. Peel and roughly chop one piece, and cut the other piece into ¼-inch dice, for garnish.
Step 2
Working in 2 batches, blend roughly chopped cucumber, tomatoes, onion, garlic, vinegar, olive oil, salt, farro broth and ice cubes (if using) in a blender for 2 minutes or longer, until smooth and frothy. Taste and adjust salt. Transfer to a bowl or container (a metal bowl is the most efficient for chilling) and chill for 1 to 2 hours.
Step 3
Place about ¼ cup cooked farro (or spelt) in each soup bowl. Ladle in the soup. Garnish with diced cucumber and basil. Drizzle on olive oil if desired and serve.

Tip

To cook farro or spelt, soak 1 part farro with 3 parts water for 1 hour or longer. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 50 minutes, or until the grains begin to splay. Some brands of farro are softer than others and yield a softer, starchier grain. 1 cup raw farro yields 3 cups cooked.

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