Cold Tomato Soup with Farro Recipe

Name: Cold Tomato Soup with Farro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 long European or Japanese cucumber; 1 1/2 pounds ripe tomatoes, quartered; 2 slices red onion, soaked for 5 minutes in cold water, drained and rinsed; 2 large garlic cloves, halved, green germs removed; 2 tablespoons sherry vinegar; 2 tablespoons extra-virgin olive oil; Salt to taste; 1/4 cup broth from the farro (optional); 2 to 4 ice cubes (optional); 1 cup cooked farro or spelt (see below); Slivered fresh basil leaves or very small whole basil leaves and additional olive oil if desired for garnish

Servings: persons

1 long European or Japanese cucumber
1 1/2 pounds ripe tomatoes, quartered
2 slices red onion, soaked for 5 minutes in cold water, drained and rinsed
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
Salt to taste
1/4 cup broth from the farro (optional)
2 to 4 ice cubes (optional)
1 cup cooked farro or spelt (see below)
Slivered fresh basil leaves or very small whole basil leaves and additional olive oil if desired for garnish

1
Cut cucumber into 2 equal pieces.
2
Peel and roughly chop one piece, and cut the other piece into 1/4-inch dice, for garnish.
3
Working in 2 batches, blend roughly chopped cucumber, tomatoes, onion, garlic, vinegar, olive oil, salt, farro broth and ice cubes (if using) in a blender for 2 minutes or longer, until smooth and frothy.
4
Taste and adjust salt.
5
Transfer to a bowl or container (a metal bowl is the most efficient for chilling) and chill for 1 to 2 hours.
6
Place about 1/4 cup cooked farro (or spelt) in each soup bowl.
7
Ladle in the soup.
8
Garnish with diced cucumber and basil.
9
Drizzle on olive oil if desired and serve.

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 long European or Japanese cucumber, 1 1/2 pounds ripe tomatoes, quartered, 2 slices red onion, soaked for 5 minutes in cold water, drained and rinsed, 2 large garlic cloves, halved, green germs removed, and more.

Yes, Cold Tomato Soup with Farro falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Tomato Soup with Farro

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