Chilled Fresh Tomato Soup (recipe, pareve) #summer

Chilled Fresh Tomato Soup P Serves: 8

This is a light refreshing soup with a little bite. The creamy texture and mellow flavor of chopped avocado are a wonderful addition to this seasonal treat.

Prep time: 30-45 min. Chilling time:  several hours or overnight

Ingredients

¼ cup vegetable oil

¾ cup carrots-chopped (1-2 large carrots)

2 cups onions-chopped (2 medium onions)

1 tablespoon garlic-minced (2-3 large cloves)

1 teaspoon salt

4 cups vegetable broth

4 pounds ripe tomatoes-peeled, seeded, chopped

Optional-½ teaspoon cayenne pepper

2 ripe Haas avocados-peeled & diced

Equipment

Electric food processor

Medium skillet

5 quart soup pot

Directions

1. Heat oil in soup pot over medium flame. Add onions, carrots & garlic and sauté until vegetables are soft.
2. Add vegetable broth and salt. Stir well and simmer 20 minutes.
3. Add tomatoes, stir well and simmer 5-10 minutes-just long enough for tomatoes to warm through and soften. Remove soup from heat and cool.
4. Purée soup two-three cups at a time until very smooth. Chill several hours or overnight. Taste. Add cayenne if you like a little heat.
5. To serve: Stir soup. Taste. Add more salt or pepper if needed. Ladle soup into individual soup bowls and garnish with five or six pieces of avocado in the center. Serve immediately.

A Great Cold Soup Starter:Tomato-Orange Soup

This pareve soup is not only easy to make, but also uses ingredients that you likely already have in your pantry. It make a wonderful first course for a meat or dairy meal!  

Tomato-Orange Soup P Serves: 12

The orange zest and juice make this soup sparkle in your mouth. It is a wonderful cold soup that you prepare with boxed tomatoes so you are not dependant on the season’s produce.
Prep time: 20 min.  Cooking time: 45 min.
INGREDIENTS
2 large carrots
2 large onions
2 large stalks celery
2 tablespoons olive oil
2 boxes chopped tomatoes
3 bay leaves
1 large orange (you will need zest and juice)
4 cups pareve vegetable both
1 teaspoon sugar
EQUIPMENT
8 cup soup pot with cover
grater
electric food processor
DIRECTIONS

1. Peel and chop onions, celery and carrots. This is most easily done in a processor using the steel blade but you can do it by hand if you prefer.
2. Heat olive oil in soup pot over medium flame. Add chopped vegetables and sauté until soft. Pour in chopped tomatoes and vegetable broth.
3. Grate orange directly into the pot. Squeeze orange into a liquid measuring cup. You need ½ cup juice. Add juice to pot along with bay leaves. Stir well.  Bring ingredients to a boil and then reduce to a simmer. Cover pot and simmer 45 minutes. Remove cover and add sugar. Stir well. Cool soup at least 15 minutes before pureeing it.
4. To puree: Remove 2 cups soup and set aside. Puree soup, two cups at a time and pour into container. Stir in reserved soup. Chill thoroughly-several hours or overnight. Taste. Adjust seasoning by adding more sugar and a little salt if desired. Serve soup very cold with homemade croutons.