COLD CHERRY AND TOMATO SOUP
Sep. 4th, 2015 06:14 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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creative_cooksCOLD CHERRY AND TOMATO SOUP
Makes 6 cups (12 servings).
To retain the soup’s light-red hue, use a pale-colored sherry vinegar. A darker one will taste fine, but it will make the soup look brown. Make ahead: The soup needs to chill in the refrigerator for at least 30 minutes before serving.
1 ½ pounds (about 6) plum tomatoes, cored and cut into quarters
1 small (4 ounces) green bell pepper, stemmed, seeded and coarsely chopped
18 ounces fresh sweet cherries, pitted, plus several halved and pitted cherries for garnish
1 tablespoon sugar
1 tablespoon freshly squeezed lemon juice
1 clove garlic
6 tablespoons sherry vinegar, or more to taste
1 cup extra-virgin olive oil, or more to taste (up to 3 cups)
2 teaspoons to 2 tablespoons salt, to taste
Working in batches if necessary, combine the tomatoes, bell pepper, cherries, sugar, lemon juice, garlic and sherry vinegar in a blender and puree into a thick liquid. The mixture will turn a lovely pink color. Taste for acidity, which will vary according to the sweetness of the tomatoes and cherries, and add a little vinegar if needed.
Add the oil and salt to taste and reblend. Transfer to a storage container, straining it through a fine-mesh strainer if you want a perfectly smooth soup, and refrigerate for at least 30 minutes.
Serve cold, garnished with the fresh cherry halves.
Nutrition per ½-cup serving: 210 calories, 1 g protein, 12 g carbohydrates, 18 g fat, 3 g saturated fat, 0 mg cholesterol, 390 mg sodium, 2 g dietary fiber, 8 g sugar
Makes 6 cups (12 servings).
To retain the soup’s light-red hue, use a pale-colored sherry vinegar. A darker one will taste fine, but it will make the soup look brown. Make ahead: The soup needs to chill in the refrigerator for at least 30 minutes before serving.
1 ½ pounds (about 6) plum tomatoes, cored and cut into quarters
1 small (4 ounces) green bell pepper, stemmed, seeded and coarsely chopped
18 ounces fresh sweet cherries, pitted, plus several halved and pitted cherries for garnish
1 tablespoon sugar
1 tablespoon freshly squeezed lemon juice
1 clove garlic
6 tablespoons sherry vinegar, or more to taste
1 cup extra-virgin olive oil, or more to taste (up to 3 cups)
2 teaspoons to 2 tablespoons salt, to taste
Working in batches if necessary, combine the tomatoes, bell pepper, cherries, sugar, lemon juice, garlic and sherry vinegar in a blender and puree into a thick liquid. The mixture will turn a lovely pink color. Taste for acidity, which will vary according to the sweetness of the tomatoes and cherries, and add a little vinegar if needed.
Add the oil and salt to taste and reblend. Transfer to a storage container, straining it through a fine-mesh strainer if you want a perfectly smooth soup, and refrigerate for at least 30 minutes.
Serve cold, garnished with the fresh cherry halves.
Nutrition per ½-cup serving: 210 calories, 1 g protein, 12 g carbohydrates, 18 g fat, 3 g saturated fat, 0 mg cholesterol, 390 mg sodium, 2 g dietary fiber, 8 g sugar
