Equipment
Ingredients
Soup Base
- 800 g canned whole peeled tomatoes
- 30 g fresh cilantro, roughly chopped
- 1 cucumber, peeled
- 1 red bell pepper, cored
- 1 garlic clove, peeled
Seasonings and Emulsifiers
- 60 ml extra virgin olive oil
- 30 ml sherry vinegar
- 10 g kosher salt
- 2 g ground cumin
Nutrition (per serving)
Method
Using a chef's knife and cutting board, roughly chop the peeled cucumber, cored red bell pepper, and garlic clove into chunks to help the blender process them evenly.
Place the chopped vegetables, canned tomatoes with their juices, fresh cilantro, sherry vinegar, kosher salt, and ground cumin into the blender.
Blend the mixture on high speed until completely smooth and homogenous, breaking down the tomato and vegetable fibers completely.
With the blender running on a medium-low speed, slowly stream in the extra virgin olive oil. This will emulsify the oil into the soup, creating a creamy texture without any dairy.
Transfer the blended soup to an airtight storage container and place in the refrigerator to chill thoroughly. The temperature should drop to around 4 degrees Celsius or 39 degrees Fahrenheit. This resting period is critical for the harsh raw flavors to mellow.
Pour the chilled soup into serving bowls. Garnish with a few fresh cilantro leaves, a few drops of extra virgin olive oil, and serve immediately.
Chef's Notes
- Canned tomatoes are incredibly reliable year-round. Opt for whole peeled tomatoes rather than diced, as diced tomatoes contain calcium chloride which prevents them from breaking down into a smooth puree.
- Do not skip the chilling phase. Cold soups need time for the sharp allium bite of raw garlic to soften and for the acidity of the tomato and vinegar to harmonize with the oil.
- Because cold temperatures dull our perception of salt, you will often need to season a chilled soup slightly more aggressively than a hot one. Always taste and adjust immediately before serving.
- Including the cilantro stems is essential. They contain a higher concentration of aromatic oils and flavor compounds compared to the leaves alone, and the blender handles their texture perfectly.
Storage
Refrigerator: 4 days — Keep in an airtight container. Flavors will continue to develop.
Freezer: 3 months — Freeze in airtight containers, leaving room for expansion. Thaw overnight in the refrigerator and re-blend briefly before serving if separation occurs.
Reheating: Do not reheat. Serve chilled.
