Name: Chilled Tomato Soup with Cucumber and Goat Cheese (Zuppa di Pomodoro Fredda)
Prep time: 10 min
Total time: 10 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 4 ounces fresh goat cheese; 1 cup water; 1 seedless cucumber; 1¾ pounds ripe tomatoes; Salt; 3 tablespoons extra virgin olive oil, plus extra for serving; ½ small yellow onion

Preparation info

Serves
4

Difficulty
Easy
Ready in
10 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

I first tasted this delightful cold tomato soup at the Trattoria di Giovanni Rana in Verona. I loved the contrasting flavors and textures of the full-flavored tomato, the fresh, crunchy cucumber, and tangy, creamy goat cheese. The version below is my recreation of this delicious summer dish.

Ingredients

3 tablespoons extra virgin olive oil, plus extra for serving
½ small yellow onion
1¾ pounds

Method

Peel and finely chop the onion and put it with 2 tablespoons of the olive oil in a deep sauté pan. Place over medium-high heat and sauté, stirring occasionally, until the onion turns a rich golden color, about 5 minutes.
While the onion is sautéing,