After several days of 95 degree temperatures, we needed some cold soup for dinner. What a terrific use for those garden-fresh tomatoes!
In a small nonstick skillet over medium heat, add olive oil, garlic, and shallots. Saute until fragrant, about 2 minutes. Add brown sugar and 1 Tablespoon of balsamic vinegar. Continue to heat until shallots have softened and vinegar has thickened, about 2 minutes. Remove from heat and add this to a large food processor or blender.
Into the processor with shallots mixture, add remaining ingredients and blend until a smooth puree is formed. Transfer to a bowl and place in refrigerator to chill for at least 20 minutes but up to 24 hours (can be made one day ahead). Serve garnished with a basil leaf.
Nutrition Information per 1 1/2 cups: 74 calories, 2 g fat, 3 g protein, 11 g carbohydrates, 2.5 g fiber
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I’m not sure I would put the vinegar in again (or maybe it was tangy because I used greek yogurt…), and I would definitely make sure to seed the tomatoes first. I imagine this would be absolutely fantastic out of a bread bowl or just with a good chunk of crusty bread…All in all, it’s a nice change of pace from your standard gazpacho.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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Serves: 6 Level: Easy
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