Recipes from the Test Kitchen

This is a very refreshing starter soup –get the ripest tomatoes you can as they are the star of this dish.

 

Iced Tomato Soup

 

2 pounds ripe tomatoes, peeled*, seeded, and coarsely chopped

1 cup chicken broth

4 tablespoons extra-virgin olive oil

2 tablespoon red wine vinegar (I used Pompeian)

1 clove garlic, crushed

Salt and freshly ground pepper

Fresh basil leaves

 

In a food processor or blender, combine the tomatoes with chicken broth, olive oil, garlic, vinegar, and salt and pepper.  Process or blend for 2-3 minutes at high speed until mixture is very smooth.  Refrigerate for 4 hours or more.

Serve in chilled bowls, garnish with fresh basil

*To peel tomatoes – cut small x on bottom of tomatoes,  bring water to boil and drop tomatoes in water for 30 seconds –remove to an ice bath and skins will peel off easily