A chilled tomato soup is a refreshing start to a summer dinner, but only if it shines with bright tomato flavor.
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Why waste the bread crust?? It’s going into the blender
Maybe taking the skins off???
Looks like a fine side for those dry-rubbed flank steak tacos!
You can also make an incredible hot tomato soup with fresh tomatoes using this recipe that's even easier! https://youtu.be/IT4w9zjopaE?feature=shared
Do you have a gazpacho recipe for these hot summer days? My mother used to use V-8 juice as a baze.
yum!
I don't know if it can compete with roasted tomato soup…..
YUM!
Truthfully, I don't like throwing out food (even crust). The crust does soften… You just have to cut it small (almost a small dice). Or a little larger for some texture (a more rustic vibe) in your soup. Or might strain it before serving to give the crust a little more time to soften, but you do you… For just me, I might skip the straining altogether. 💕🌞🌵😷
Perfect timing! I have tons of fresh tomatoes 🍅
Julia be cooking up a storm at home.
Oh Julia, you've encouraged us along for years, and you never disappoint. I love this channel and everything you share is profoundly delicious. I love it.
Mmmmmmmm this looks so delicious and refreshing 😋 😍 😌 💕 ☺️ 😩 😋 😍 😌
Receipes are not free when I try to get a receipt it says I need a membership to access.
Very classic Spanish flavors here, I love it
If you have a Vitamix you can run it for 5 minutes on high and it will be steaming hot.
Warm? and the mint gives me questions.
Very similar to the delicious Spanish soup I enjoyed when there
I'd love to try this recipe. I so love your videos!!!
Top with crumbled or sliced hard boiled egg and some very good Spanish jamón and you have the classic summer soup known here in Spain as Salmorejo… not to be confused with the other Spanish classic, Gazpacho.
I’m so sorry Julia. But I really don’t think I’d like this. Til the next one! Have a great day!
Tomatoes lose their flavor if refrigerated. I would only put left-over soup in the fridge. Never put whole raw tomatoes in the fridge. I bet if you kept some sitting on the counter and DID NOT chill it, you'd like the soup that stayed at room temperature better than the soup that was chilled. I make gazpacho all the time with tomatoes and summer vegetables from the garden and basil and the best tasting batch is always the first room temperature batch. Also I wouldn't bother with the bread or the strainer. It is nice when it has texture after just being blended in the food processor.
Loved it. Can't wait to make it. Thanks!
Love that there's no dairy. Flavor-wise, how does this compare to pappa al pomodoro?
🔥🔥🔥🔥🔥🔥
Cold?
I like tomatoes as much as the next guy, but I would gag if I tried to eat that.
First?
First