Smooth Chilled Tomato Soup

Name: Smooth Chilled Tomato Soup
Yield: Makes 4 cups (960 ml)
Ingredients: 2 pounds (910 g) very ripe heirloom or beefsteak tomatoes, diced; sliced fresh chives (optional); 1 red bell pepper, diced; 1 small cucumber, peeled, seeded, and diced; 3 garlic cloves, chopped; 1 (1-inch/2.5-cm) slice country white bread, crust removed, diced; 2 teaspoons kosher salt, or more to taste; 1½ tablespoons honey, or more to taste; 2 teaspoons aged sherry vinegar, or more to taste; 3 tablespoons extra-virgin olive oil, plus more for garnish; Crispy bacon (optional)

Preparation info

Makes
4 cups

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

Just like butternut squash signifies fall, chilled tomato soup screams summer. Overripe, in-season beefsteak or heirloom tomatoes make this simple chilled soup pretty much perfect on its own or as a great accompaniment to a BLT or Spinach Salad.

Ingredients

2 pounds (910 g) very ripe heirloom or beefsteak tomatoes, diced
1 red bell pepper,

Soup
Summer

Method

In a large bowl, combine the tomatoes, bell pepper, cucumber, garlic, bread, honey, salt, oil, and vinegar. Lightly mash using a potato masher, cover, and refrigerate for at least 8 hours, or up to 24 hours.

In a blender, puree the mixture, in batches, until smooth. Pass through a fine chinois, then taste for seasoning, adding more salt, honey, or vinegar if needed. Transfer to a contai