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