When your just too hot to drink a hot soup. This cold soup is perfect to nourish Yin and Blood, tomatoes turn juicy and sweet, and then we can’t get enough of them. We love tomatoes in this classic summer soup. Since tomatoes have varying amounts of sweetness and acidity, feel free to adjust the vinegar amount to taste.
Prep Time: 15 minutes
Total Time: 25 minutes
- 900gm (16oz) tomatoes, quartered
- 2 Persian cucumbers, peeled and chopped
- 1/2 red bell pepper, chopped
- 1 clove garlic, roughly chopped
- 2 tbsp. red wine or sherry vinegar
- 350ml (1/2.C) water
- 200ml (1/3 c.) extra-virgin olive oil, plus more for garnish
- Kosher salt
- Freshly ground black pepper
- 2 slices country bread, cubed
- 2 tbsp. thinly sliced basil
Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add olive oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled.
Meanwhile, in a large skillet over medium heat, add enough olive oil to coat the bottom of the pan. Add cubed bread and cook, stirring occasionally, until bread is golden and crisp. Remove from heat, season with salt, and let cool.
To serve, divide soup among bowls and top with basil, croutons, and a drizzle of olive oil.
According to traditional Chinese Nutritional therapy, the Tomato is Cold in nature while its taste can be sweet or sour. It nourishes Yin and Blood and has a special healing properties that Clear Heat and Eliminate Toxins.
James O’Sullivan from Galway is a credible and engaging speaker, a people friendly practitioner and lecturer of Integrated Medicine, serving his patients, his students and the public with the positive benefits of both Conventional Western Medicine and Traditional Chinese Medicine. He is a respected author and has appeared on many public media. #jamushur