Chilled Tomato Soup

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:37 AM PST

Story Updated: Mar 31, 2008 at 11:37 AM PST

Ingredients

Chilled Tomato Soup - 8/4/2006

2 lbs. vine ripe tomatoes 4 cloves garlic
1 cup olive oil Salt & pepper to taste
8 oz. bay shrimp 1 bunch chives

Directions

Cut tomatoes in half. Squeeze out seeds and juice, then run through a strainer. Set the strained tomato juice aside.

Place the tomatoes in a roasting pan. Add the garlic and cover with 1/2 cup olive oil. Season with salt and pepper. Roast in a 350 degree oven for 15-20 minutes. The tomatoes should be soft to the touch, but not browned.

Place the tomatoes in a sauce pan. Add in the strained tomato juice. If there is not enough liquid, add water just to the level of the tomatoes.

Bring the pot to a simmer and cook for 5 minutes. Remove from heat and let the mixture cool.

Pour the cooled mixture into a blender. Puree the tomatoes, drizzling the remaining 1/2 cup olive oil into the blender. The soup should have the consistency of heavy cream.

Run the blended soup through a strainer to remove any tomato skin. Place in a refrigerator to chill.

Pour soup in a chilled bowl. Serve with a heaping spoonful of bay shrimp in the center and garnish with minced chives. Serves 4.

Recipe from Greg Campbell, Third Floor Fish Cafe

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