When it is high summer, tomato season comes in full bloom. I’m lucky to spend my summer in France in our holiday home and have a pick yourself garden in the next village with all the most beautiful and colorful tomatoes I have ever seen. The taste is so fabulous and juicy when they are freshly picked that even a tomato hater will be happy to eat them. Believe me, I have seen it happen! So I had to add one (and maybe more) recipes featuring this tasty summer vegetable to my blog.
I love eating soups and in summer I tend to eat more light and easily digestible ones featuring local and in season ingredients. This chilled tomato soup, almost made like a traditional gazpacho, is a real treat on a hot day and when made in advance the flavours will develop more. It will make a quick light meal or starter for a dinner on a hot summer evening.
Ingredients (makes 4 servings)
- 1- 1,5 kg of ripe tomatoes (I used yellow heirloom)
- 1 slice of stale sourdough bread (or glutenfree bread)
- Half a cucumber, peeled and chopped (safe a bit for decorating)
- 2 roasted red bell peppers, sliced
- 1 cup of fresh orange juice
- 1/2 small red onion chopped up
- 1 tablespoon of tahini
- 1 tablespoon of white miso
- 1 tablespoon of apple cider vinegar
- Sea salt and freshly ground pepper to taste
- Black sesame seeds and pink peppercorns for decorating
In a food processor or blender, blend the bell peppers, orange juice, miso, apple cider vinegar, tahini until smooth. Add tomatoes, cucumber and onion. Season with salt and pepper to taste. Chill for 2-3 hours (or more) and serve with chopped up cucumber, pink peppercorns, sesame seeds and edible flowers.