Chilled Juicer Tomato Soup with Burrata
Heavily inspired by a recipe in Lido: Recipes & Stories from Italy's Beach Clubs, adapted to run through a slow juice
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
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!