Best Chilled Tomato And Vodka Soup Recipes

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CHILLED TOMATO AND VODKA SOUP



Chilled Tomato and Vodka Soup image

This is a soup for Bloody Mary fans. Make sure that the tomatoes you use are very ripe. If you make this soup in advance make sure that you stir it well before serving as it tends to separate. This recipe is from the Early Summer 2002 issue of Food and Drink Magazine.

Provided by Chef Regina V. Smith

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 -5 roma tomatoes (about 1 pound)
2 celery ribs
3 green onions
1/2 jalapeno pepper, seeded
1/2 cup vodka
2 tablespoons lemon juice, freshly squeezed
1 cup tomato juice
1 tablespoon horseradish (optional)
salt & freshly ground black pepper, to taste
1/4 cup fresh chives, chopped

Steps:

  • Remove cores from tomatoes, then drop them into boiling water for 1 minute. Let cool slightly then peel off skins and chop.
  • Dice celery, green onions and jalapeno pepper. Put all these ingredient inot a blender. Add vodka and lemon juice. Blend.
  • Add tomato juice and horseradish. Blend again, then season.
  • Chill. Serve sprinkled with fresh chives.

Nutrition Facts : Calories 95.4, Fat 0.2, SaturatedFat 0.1, Sodium 184.8, Carbohydrate 7.3, Fiber 1.8, Sugar 4.7, Protein 1.5

TOMATO-VODKA SOUP



Tomato-Vodka Soup image

Make and share this Tomato-Vodka Soup recipe from Food.com.

Provided by Allybee Z

Categories     Vegetable

Time 5h45m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 tablespoon butter
2 medium onions, sliced
2 small garlic cloves, smashed and peeled
1 (32 ounce) container vegetable broth (4 cups)
2 (28 ounce) cans Italian plum tomatoes, drained
1 (15 ounce) can tomato sauce
1/4 cup vodka
1 teaspoon salt
1 teaspoon sugar
2 cups half-and-half

Steps:

  • In a skillet, saute onions and garlic in olive oil and butter over medium high heat for 1 minute In a slow cooker, add vegetable broth, tomatoes, tomato sauce, vodka, salt and sugar. Then add the sauteed onions and garlic. Cover and cook on high heat for 5 hours.
  • Puree the soup in batches, then stir in half-and-half.
  • Cover and cook for an addition 20 minute on low heat setting.

Nutrition Facts : Calories 228.8, Fat 11.5, SaturatedFat 5.8, Cholesterol 27.3, Sodium 1001.4, Carbohydrate 24.1, Fiber 3.8, Sugar 10.8, Protein 6

CHILLED TOMATO SOUP



Chilled Tomato Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup plus 2 tablespoons extra-virgin olive oil
1 onion, finely chopped
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 1/2 pounds tomatoes, cored and chopped
Kosher salt
1 cup tomato juice
3 sprigs fresh basil, plus chopped leaves for topping
5 cups cubed day-old country bread (crusts removed)
1 tablespoon red wine vinegar

Steps:

  • Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
  • Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
  • Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.

CHILLED HERBED TOMATO SOUP WITH CITRUS AND SPICE



Chilled Herbed Tomato Soup with Citrus and Spice image

Categories     Soup/Stew     Vodka     Ginger     Tomato     Lime     Arugula     White Wine     Summer     Chill     Lemongrass     Cilantro     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
5 14-ounce cans diced tomatoes in juice
1/2 cup chopped shallots
2 tablespoons minced lemongrass
1 tablespoon minced fresh ginger
1 tablespoon chopped garlic
2 tablespoons honey
2 cups chicken stock or canned low-salt broth
1 cup dry white wine
1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons fresh lemon juice
2 tablespoons aquavit or vodka
1/2 cup thinly sliced fresh arugula

Steps:

  • Heat oil in heavy large pot over medium-low heat. Add tomatoes with their juice, shallots, lemongrass, ginger and garlic; simmer until liquid evaporates, about 12 minutes. Add honey and simmer until mixture is very thick, stirring frequently, about 8 minutes. Add chicken stock and next 5 ingredients. Simmer 30 minutes.
  • Working in batches, strain soup into large bowl, pressing on solids to release juices. Discard solids. Season soup with salt and pepper. Chill soup at least 8 hours.
  • Stir lemon juice and aquavit into soup. Garnish with arugula.

FARMSTAND TOMATO SOUP WITH ARUGULA PESTO



Farmstand Tomato Soup with Arugula Pesto image

Provided by Rebecca Rather

Categories     Soup/Stew     Milk/Cream     Tomato     Lunch     Parmesan     Pine Nut     Arugula     Summer     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 18

Soup
10 medium or 4 very large ripe tomatoes (about 4 pounds), cored
1/4 cup olive oil
2 shallots, coarsely chopped
2 cloves garlic, chopped
1 (28-ounce) can fire-roasted crushed tomatoes
1 tablespoon kosher salt
1/8 teaspoon sugar
1/4 to 1/2 cup heavy whipping cream
1/4 cup good-quality vodka (optional)
Arugula Pesto
1/2 cup pine nuts
5 ounces baby arugula
2 cloves garlic, coarsely chopped
1/2 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice (about 1/2 medium lemon)
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese

Steps:

  • To Make the Soup:
  • Preheat the oven to 400°F. Set the cored tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and roast them until they look wrinkly, about 30 minutes; set aside. While the tomatoes cool, heat the remaining 2 tablespoons olive oil in a small sauté pan. Add the shallots and 2 cloves chopped garlic and sauté over medium-low heat until they turn golden brown and caramelized, 15 to 20 minutes; set aside.
  • When the tomatoes are cool enough to handle, peel off the skins, which should slip off easily. Put the peeled tomatoes in the jar of a blender along with the sautéed shallots and garlic, crushed tomatoes (with juice), 1 tablespoon salt, and sugar. Process until the soup is smooth. Stir in the cream and vodka, if desired. Refrigerate in a covered bowl for at least 6 hours, or preferably overnight.
  • To Make the Pesto:
  • Toast the pine nuts, stirring occasionally, in a skillet set on medium heat until they turn golden brown, about 4 minutes. Combine the arugula, pine nuts, 2 cloves garlic, 1/2 teaspoon salt, and lemon juice in the jar of a blender or the work bowl of a food processor fitted with the metal blade, then slowly add in the olive oil through the feed tube and process. Transfer the pesto to a bowl and stir in the Parmesan.
  • To Serve:
  • Ladle the chilled soup into individual serving bowls, and swirl 1 tablespoon of pesto into each.
  • Do it early
  • The soup can be made up to 4 days in advance and refrigerated. Ditto for the pesto. Both should be well covered. Arugula pesto does not brown when exposed to oxygen as does its more common cousin, basil pesto.
  • Variation
  • The more traditional-minded may prefer a basil pesto. Also, you can eliminate the cream and top the soup with a dollop of crème fraîche or Greek-style yogurt and a drizzle of pesto.

COLD TOMATO SOUP



Cold Tomato Soup image

The most beautiful tomatoes may not always be the best ones. Often, it's the gnarly, misshapen, split-topped tomatoes that are the sweetest. You can also seek out the nearly overripe must-sell-today tomatoes, which can sometimes be found discounted at farmers markets. Those are perfect for this kind of chilled soup, a no-cook delight that is best made at the end of summer when tomatoes are at their best. Add toast and avocado for a more substantial meal.

Provided by David Tanis

Categories     dinner, soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 17

3 pounds ripe red tomatoes, cored and diced
4 large garlic cloves, sliced
1 tablespoon kosher salt, more if necessary
4 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
Black pepper, to taste
Generous pinch cayenne
1 cup finely diced bell peppers, preferably a mix of colors
1/2 cup finely diced sweet onion, such as Vidalia
Salt and pepper
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
6 slices freshly toasted French bread or ciabatta
1 garlic clove
1 firm ripe avocado
2 tablespoons chopped parsley
2 tablespoons chopped chives

Steps:

  • Put tomatoes and garlic in a non-reactive bowl and sprinkle with salt. Add 4 tablespoons olive oil, 2 tablespoons vinegar, the black pepper and cayenne. Mix well and leave to macerate for at least 15 minutes, or up to an hour.
  • Pulse tomatoes in a food processor or blender until just crushed. Transfer to a strainer or food mill to remove skins and seeds, pressing well to obtain all the juices. You should have about 5 cups. Add enough ice water to yield 6 cups. Stir well, taste and adjust seasoning. Chill on a bowl of ice for 15 minutes or refrigerate for up to several hours.
  • Make the pepper relish about 30 minutes before serving: Put diced bell peppers and onions in a small bowl and season with salt and pepper. Add 2 tablespoons olive oil and 1 tablespoon sherry vinegar, mix well and set aside.
  • To serve, rub each toast lightly with garlic. Top toasts with thick slices of avocado and season with salt and pepper. Place an avocado toast in each bowl and ladle in about 1 cup of chilled soup per serving. Garnish with a generous spoonful of pepper relish and a sprinkling of parsley and chives.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 19 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 785 milligrams, Sugar 8 grams, TransFat 0 grams

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