Creamy Cold Tomato Soup
Chilled Tomato Soup
Fresh Tomato Bisque with Basil Oil
Tomato Rosemary Bisque
Tomato Cognac Soup
Tomato Dill Soup



Creamy Cold Tomato Soup

3 lbs. tomatoes\raw, peeled, seeded, and pureed
2 tsp. tomato paste
1 cup buttermilk
1 Tbsp peanut or vegetable oil
1 ripe avocado, mashed and pureed
2 Tbsp lemon juice
3 Tbsp fresh cilantro or parsley, chopped
1 tsp. hot pepper sauce, or to taste
1/8 tsp. salt
1/8 tsp. pepper

In a mixing bowl, combine the pureed tomatoes, tomato paste, buttermilk, and peanut oil.
Add remaining ingredients, stirring to mix well. Refrigerate for 3 hours, or overnight.
Serve cold. Serving suggestion: top soup with a dollop or sour cream or yogurt.



Chilled Tomato Soup

Two 16-ounce cans of tomatoes, undrained
4 green onions with tops, minced
1 teaspoon sugar
1 Tablespoon fresh parsley
1/4 teaspoon dried basil
2 cups plain yogurt

In a food processor or blender, puree the tomatoes. Add the remaining ingredients and
blend well. Chill for 3 to 4 hours.




Fresh Tomato Bisque with Basil Oil


2 large onions, roughly cut
8 large tomatoes, cored and roughly cut
3 Tablespoons extra virgin olive oil
3 cups vegetable stock
1 Tablespoon balsamic vinegar
Salt, pepper, and sugar to taste

Basil Oil:
1/4 cup olive oil
2 cups fresh basil
Salt and sugar

Use a heavy bottomed soup pot. Place the pot over low flame and add the olive oil. Place
the onions in the pot and lightly saute for a few minutes. Add the tomatoes and saute
shortly. Add the seasonings and cover with a lid. Place on medium-low heat. Allow to
cook until soft, stirring often. Place the mixture in the food processor and puree until
smooth. Taste and adjust the seasonings.
To make the basil oil, just place the ingredients in the food processor and puree for
about 5 minutes. Place in a squeeze bottle and garnish the soup with it.




Tomato Rosemary Bisque

2 carrots
2 onions
4 celery stalks
2 bell peppers
1 bunch parsley sprigs
Three 15-ounce cans diced tomatoes
3 large onions
10 cloves of garlic
3 Tablespoons butter
1 Tablespoon rosemary
1 teaspoon thyme
2 teaspoons paprika
1/2 teaspoon nutmeg
Salt and pepper to taste
3 cups cream

Wash carrots, 2 onions, celery, and bell peppers and cut into large pieces. Place in
stock pot with parsley and just cover with water. Simmer for at least two hours. Salt
and pepper to taste. Remove from heat and cool.
Saute garlic and 3 remaining onions in butter until tender. Blend cooked carrots,
celery, and bell peppers with some of the stock (from vegetables) until smooth. Add
onions and garlic; blend again until smooth. Return to soup pot. Blend tomatoes and
sauces and add to pot. Add salt, pepper, and cream. Do not boil after cream has been
added!





Tomato Cognac Soup

1 large Spanish onion
3 ounces butter
3 pounds canned, peeled plum tomatoes
1 Tablespoon dried basil
1 pint heavy or all-purpose cream
1 to 2 Tablespoons brown sugar
5 Tablespoons cognac
salt and pepper to taste
minced parsley for garnish

Chop the onion and saute in butter for 20 minutes until soft and translucent but not
brown. With your fingers, squash the tomatoes; add them and all liquid in the can to the
onion. Add basil and stir. Bring the soup to boil, then simmer covered, for 30 minutes.
Set aside and cool slightly, then puree the soup in a food processor. In a small
saucepan heat the cream with sugar, whisking often. Pour this mixture into the soup.
Reheat, but do not boil. Just before serving, add the cognac and season with salt and
pepper. Garnish with parsley and serve.



Tomato Dill Soup

1/2 cup butter
2 quarts chicken stock
3 cups yellow onion, peeled and sliced
3-1/2 pounds Italian plum tomatoes, drained and seeded
2 garlic cloves, peeled and minced
1 teaspoon ground allspice
1 bunch fresh dill, finely chopped
Pinch of sugar
Grated zest of 1 small orange
Salt
Freshly ground black pepper
1 cup sour cream (garnish)
Dill sprigs for garnish

Melt butter in a soup pot. Add onions and cook over low heat, covered, until tender,
about 20 minutes. Add garlic and cook for another 5 minutes. Add half of the dill,
season to taste with the salt and pepper, and cook uncovered for another 15 minutes. Add
chicken stock, tomatoes, allspice, and sugar. Bring to a boil, reduce heat, and cool
slightly. Transfer soup in batches to the bowl of a food processor fitted with a steel
blade, or use a food mill fitted with the medium disk. Puree the soup. Return soup to
the pot, add remaining dill, and simmer for 5 minutes. Serve hot; or cool and
refrigerate, covered, overnight. Correct seasoning to taste. Garnish soup, hot or cold,
with a dollop of sour cream and a sprig of dill.



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