Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Chilled Fresh Tomato, Basil, and Bread Soup

Scott Phillips

Servings: six.

Bread helps thicken this lovely summer soup, and blanching the basil before puréeing helps its color stay fresh-looking.

Ingredients

  • 1/2 lb. day-old French bread, crust removed, crumb cut into 1/4 -inch cubes (3 cups)
  • Kosher salt
  • 1 cup lightly packed fresh basil leaves; more for garnish
  • 2 lb. ripe tomatoes, cored and chopped (5 cups)
  • 1 large clove garlic, roughly chopped
  • 2 tsp. sherry vinegar
  • 1/4 cup extra-virgin olive oil

Nutritional Information

      Calories (kcal) : 210
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 0
      Sodium (mg): 600
      Carbohydrates (g): 26
      Fiber (g): 2
      Protein (g): 5

Preparation

  • Position a rack in the center of the oven and heat the oven to 350°F. Spread the bread cubes on a rimmed baking sheet and toast in the oven until lightly golden and crisp, about 15 minutes.
  • Bring a medium pot of well-salted water to a boil over high heat. Add the basil and cook until wilted, about 30 seconds. Drain and run under cold water. Pat dry with paper towels and roughly chop.
  • In a blender, purée the basil, tomatoes, garlic, and 2 cups ice-cold water for about 45 seconds. Strain through a fine sieve to remove the solids and return the purée to the blender.
  • Add the bread, vinegar, and 2 tsp. salt and blend until puréed, about 2 minutes. The soup should be very smooth; if it’s not, continue blending. Add the olive oil and process a few more seconds to combine. Divide among 6 soup bowls and garnish with basil sprigs, or refrigerate until ready to use.

Make Ahead Tips

The soup can be refrigerated for up to 3 days.

Reviews

Rate or Review

Reviews

  • m2violin | 08/21/2010

    This is absolutely delicious! Great way to use the bounty of your garden, or the treasures from the latest trip to the farmer's market. I did not put the full 2 tsp. salt into the soup at first, as I was afraid it might become overly salty. Instead, I put in 1 tsp. at first, blended, tasted, then added additional salt-and in the end the 2 tsp. turned out to be right. Still, I would recommend putting in 1 tsp. at first, taste and adjust the salt to your own tastes. Great soup for a very hot summer day!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks