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cold tomato soup with gruyere toasts

Celestina9000 avatar
Recipe by
C G
@Celestina9000
Vallèe du Willamette, OR

Perfect summertime cold soup to showcase those beautiful heirloom tomatoes from your garden. If you want to add some fresh garlic, be my guest. Wonderful Italian, French and Spanish flavors! Try other cheese in place of Gruyere-manchego, asiago, French feta... Local recipe.

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yield 4 (estimated)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For cold tomato soup with gruyere toasts

  • 1 Tbsp
    butter
  • 1 Tbsp
    olive oil
  • 1
    yellow onion, chopped
  • 2 lb
    fresh tomatoes (the best you can find!)
  • 2 Tbsp
    tomato puree
  • 1 tsp
    sugar
  • 2 c
    vegetable stock or broth (substitute chicken broth if you prefer)
  • 1/2 tsp
    spanish smoked paprika
  • salt, to taste
  • 2 Tbsp
    half and half cream or sour cream (optional)
  • 8
    1/4" thick baguette slices, cut on the bias
  • 1 c
    gruyere cheese, freshly shredded
  • 1/4 cup fresh basil, chiffonade (*fresh* only!)
  • small cherry tomatoes or similar, (for garnish if desired)
  • aged balsamic vinegar, to taste
  • extra virgin olive oil, to taste

How To Make cold tomato soup with gruyere toasts

  • 1
    Heat the butter and olive oil (you can use either or both) in a large stock pot. Saute the onion until the onion is softened and translucent. Add the fresh tomatoes, (tomato puree if using), sugar, and vegetable broth. Cook over medium heat for about 15-20 minutes or until soft. Do not boil! Set aside to cool slightly.
  • 2
    Puree the tomato mixture in a food processor in batches (to avoid burning yourself!). Note: if you want to remove the tomato seeds you can push the tomatoes through a strainer first. Stir in the Spanish smoked paprika and salt to taste. For a creamier texture, whisk in 2 tablespoons half and half cream or sour cream (heavy cream will work, too.) Set aside.
  • 3
    Place the baguette slices on a parchment-lined baking sheet. BROIL the bread 6" from the heating element until lightly toasted on both sides, approximately 2 minutes total. Top the toast slices with the Gruyere and broil for *about* 30 seconds or until the cheese has melted and is bubbly. Watch carefully!
  • 4
    To serve: Ladle a portion of the soup into each soup bowl. Place a Gruyere toast slice on top, add some chiffonade of fresh basil, drizzle of balsamic vinegar and extra virgin olive oil. If desired a few cherry tomato halves on top. Serve the remaining Gruyere toast slices on a platter. Tip: Sometimes-(as with gazpacho soup, for example), I will add 1-2 ice cubes to each soup bowl serving to keep the soup well chilled. This is optional but is offered as a suggestion. 8 August 2014
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