Cold Tomato Soup With Rosemary

Name: Cold Tomato Soup With Rosemary
Total time: 15 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 slices stale French or Italian white bread, crusts removed; 3 pounds ripe tomatoes, peeled, seeded and roughly chopped; 1 teaspoon fresh rosemary leaves; 1 small clove garlic, peeled; 1 cup chicken stock or ice cubes; Salt and freshly ground black pepper to taste; The juice of 1 lemon, or more to taste

By Mark Bittman

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

Featured in: THE MINIMALIST; Tomatoes: Living Up to All That Potential

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

2slices stale French or Italian white bread, crusts removed
3pounds ripe tomatoes, peeled, seeded and roughly chopped
1teaspoon fresh rosemary leaves
1small clove garlic, peeled
1cup chicken stock or ice cubes
Salt and freshly ground black pepper to taste
The juice of 1 lemon, or more to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Soak bread in cold water briefly; squeeze dry, and combine in a blender with tomatoes, rosemary and garlic (you may have to do this in two batches). If using stock, turn on machine and drizzle in the stock; blend until smooth. If using ice cubes, place them in the blender and blend until mixture is smooth. Pour the mixture into a bowl.
Step 2
Season with salt and pepper, then add lemon juice to taste. Chill and serve.