Chilled Yellow Tomato Soup With Black-Olive Cream

Name: Chilled Yellow Tomato Soup With Black-Olive Cream
Total time: 1 h
Yield: 8 servings
Ingredients: 5 tablespoons unsalted butter; 2 large leeks (white part only), well cleaned and chopped; 1 tablespoon finely minced fresh thyme, or 1 teaspoon dried; 2 bay leaves; 2 pounds plum tomatoes, preferably yellow, trimmed and cut in chunks; 3 1/2 cups chicken broth, homemade or low-sodium canned; 2 teaspoons sugar; 1 tablespoon salt; 1 teaspoon freshly ground black pepper; 1/3 cup olivada (black olive puree) or 1/2 cup pitted imported black olives pureed with 1 tablespoon olive oil; 1/4 cup whipping cream; 2 red plum tomatoes, trimmed and diced, for garnish

Recipe from Michael McLaughlin

Adapted by Molly O'Neill

Total Time: 1 hour plus at least 5 hours' chilling
Rating: (0)
Comments: Read comments

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Ingredients

Yield:8 servings

5tablespoons unsalted butter
2large leeks (white part only), well cleaned and chopped
1tablespoon finely minced fresh thyme, or 1 teaspoon dried
2bay leaves
2pounds plum tomatoes, preferably yellow, trimmed and cut in chunks
3½cups chicken broth, homemade or low-sodium canned
2teaspoons sugar
1tablespoon salt
1teaspoon freshly ground black pepper
⅓cup olivada (black olive puree) or ½ cup pitted imported black olives pureed with 1 tablespoon olive oil
¼cup whipping cream
2red plum tomatoes, trimmed and diced, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
To make the soup, melt the butter in a large saucepan over low heat. Add the leeks, thyme and bay leaves. Cover, and cook 20 minutes, stirring once or twice. Stir in the tomatoes, chicken broth, sugar, salt and pepper. Bring to a simmer, and cook, uncovered, until the tomatoes are soft and the soup has thickened, about 25 minutes, stirring once or twice.
Step 2
Cool slightly, remove the bay leaves, and puree in a food processor. Place in a bowl, cover, and refrigerate until cold, at least 5 hours. The soup can be prepared to this point up to 2 days ahead.
Step 3
To make the olive cream, put the olivada in a small bowl and whisk in the cream. Taste the soup and adjust seasoning if needed. Ladle into chilled bowls, and drizzle with the black olive cream. Sprinkle with diced red tomatoes, and serve immediately.

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NCG1 month ago

One day maybe 14 years ago our friends welcomed us to their home in the country with a beautiful luncheon featuring this soup. I wound up buying the Country Weekend cookbook, and this soup has been a family favorite ever since. Every spring when yellow tomatoes hit the market I make this and think of my friend. When I’m entertaining I make it exactly as written, but when it’s just us I’ll skip the olive cream and swirl in some heavy cream straight out of the carton. It’s fantastic hot, too, with a half cup of cream mixed in at the end to gild the lily, served with chèvre melted on baguette rounds: a fancified cream of tomato and grilled cheese.

Kate4 years ago

Trying to purée that small amount of olives in blender was mistake. Next time I’ll just chop and mix. The soup is delicious. Even my husband, who believes yellow tomatoes are just wrong, slurped it up. I used vegetable water (and less of it) from cooking potatoes and green beans, and that was good.

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