I learned something new when I was making this Chilled Juicer Tomato Soup: not all chilled tomato soup is gazpacho. (Apologies if this is very well-known information and I am just late to the game here.)
Chilled tomato soup is made by combining the ingredients, simmering them to develop the flavors, and then is pureed and chilled. Gazpacho, on the other hand, is ingredients that are blended together raw. It also tends to have cucumbers and peppers along with the tomatoes.
All that to say, this Chilled Juicer Tomato Soup is based off a recipe I saw in one of my newest cookbooks: Lido (paid link). This cookbook is actually half stories and half recipes. Written by Melissa Pellegrino and Matthew Scialabba, Lido takes you on a culinary journey through Italy’s beach clubs and includes over 60 recipes, including a recipe for Cold Tomato Soup with Burrata Cheese.
I found myself with too many tomatoes lately, and this recipe was the perfect way to use them up!
My version uses all the same ingredients but adapts the directions to use my Hurom Slow Juicer (paid link) instead of a food mill or blender.
Ingredients:
- 3 tablespoons olive oil, plus more for drizzling
- 6 garlic cloves, smashed and peeled
- 5 lbs heirloom tomatoes, cored and roughly chopped
- 1 1/2 cups vegetable stock
- 4 fresh basil sprigs, plus more for serving
- salt, to taste
- 2 (4 oz) balls of burrata cheese, halved
- 4 Italian breadsticks, crumbled
To make your Chilled Juicer Tomato Soup, first heat the olive oil over medium heat in a large pot.
Add in the smashed garlic and cook, stirring occasionally, until lightly browned and fragrant, about 2 minutes.
Remove the garlic with a slotted spoon and discard the garlic.
Next, add the chopped tomatoes, stock, basil, and a pinch of salt to the pot.
Bring to a boil, then lower the heat to medium-low. Cover and cook, stirring occasionally, for 15 minutes, or until the tomatoes break down.
After 15 minutes, turn off the heat but keep the pot covered. Let cool for 20 minutes. Remove the lid and cool for an additional 10 minutes, or until the mixture is no longer steaming.
Ladle the tomato mixture into your slow juicer.
Add the containers to either side of the slow juicer to catch the tomato juice as well as the tomato pulp.
As the juice container fills, pour the mixture into a large bowl with a lid.
After all the juice has processed, cover the large bowl and add to your fridge to chill for at least 2 hours.
Ladle the chilled tomato soup into shallow bowls. Add in 1/2 a burrata ball, cut side up.
Sprinkle with freshly torn basil leaves and crumbled breadsticks.
Drizzle with more olive oil and serve.
I first made this during Philly’s first heatwave of the year, and boy, was it refreshing!
If you stir the burrata into the tomato soup, it adds nice creaminess to each bite.
I always love oyster crackers in my soups, so the breadstick pieces added the perfect bit of crunch to this smooth soup.
This would be lovely as an appetizer, or, to bulk it up into a meal, you can add a whole burrata ball to your bowl.
Chilled Juicer Tomato Soup with Burrata
Ingredients
- 3 tablespoons olive oil plus more for drizzling
- 6 garlic cloves smashed and peeled
- 5 lbs heirloom tomatoes cored and roughly chopped
- 1 1/2 cups vegetable stock
- 4 fresh basil sprigs plus more for serving
- salt to taste
- 2 4 oz balls of burrata cheese, halved
- 4 Italian breadsticks crumbled
Instructions
- To make your Chilled Juicer Tomato Soup, first heat the olive oil over medium heat in a large pot.3 tablespoons olive oil
- Add in the smashed garlic and cook, stirring occasionally, until lightly browned and fragrant, about 2 minutes. Remove the garlic with a slotted spoon and discard the garlic.6 garlic cloves
- Next, add the chopped tomatoes, stock, basil, and a pinch of salt to the pot.5 lbs heirloom tomatoes, 1 1/2 cups vegetable stock, 4 fresh basil sprigs, salt
- Bring to a boil, then lower the heat to medium-low. Cover and cook, stirring occasionally, for 15 minutes, or until the tomatoes break down.
- After 15 minutes, turn off the heat but keep the pot covered. Let cool for 20 minutes. Remove the lid and cool for an additional 10 minutes, or until the mixture is no longer steaming.
- Ladle the tomato mixture into your slow juicer. Add the containers to either side of the slow juicer to catch the tomato juice as well as the tomato pulp.
- As the juice container fills, pour the mixture into a large bowl with a lid.
- After all the juice has processed, cover the large bowl and add to your fridge to chill for at least 2 hours.
- Ladle the chilled tomato soup into shallow bowls.
- Add in 1/2 a burrata ball, cut side up.2 4 oz balls of burrata cheese, halved
- Sprinkle with freshly torn basil leaves and crumbled breadsticks.4 Italian breadsticks, 4 fresh basil sprigs
- Drizzle with more olive oil and serve.3 tablespoons olive oil
