Savory Soup, Fish and Potatoes Cold Tomato Soup
Published September 28, 1993
- Total Time
- 15 minutes
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Ingredients
5 cloves garlic, peeled
2 ½ pounds very ripe tomatoes, cut into 1-inch pieces (6 cups)
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon Tabasco sauce
⅓ cup peanut oil
1 ½ tablespoons white vinegar
1 cup water
½ cup shredded basil
Nutritional analysis per serving (6 servings)
8 grams carbs; 145 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 2 grams fiber; 402 milligrams sodium; 2 grams protein; 5 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
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.
Private Notes