Cold Tomato Soup With Rosemary
Published August 11, 1998
- Total Time
- 15 minutes
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Ingredients
2 slices stale French or Italian white bread, crusts removed
3 pounds ripe tomatoes, peeled, seeded and roughly chopped
1 teaspoon fresh rosemary leaves
1 small clove garlic, peeled
1 cup chicken stock or ice cubes
Salt and freshly ground black pepper to taste
The juice of 1 lemon, or more to taste
Nutritional analysis per serving (4 servings)
25 grams carbs; 2 milligrams cholesterol; 133 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 6 grams fiber; 1018 milligrams sodium; 6 grams protein; 11 grams sugar
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.
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Preparation
- Step 1
Soak bread in cold water briefly; squeeze dry, and combine in a blender with tomatoes, rosemary and garlic (you may have to do this in two batches). If using stock, turn on machine and drizzle in the stock; blend until smooth. If using ice cubes, place them in the blender and blend until mixture is smooth. Pour the mixture into a bowl.
- Step 2
Season with salt and pepper, then add lemon juice to taste. Chill and serve.
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