Philippe Bertineau's Chilled Heirloom Tomato Soup Recipe

Name: Philippe Bertineau's Chilled Heirloom Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large leek, white part only, split, rinsed well, coarsely chopped; 1 stalk celery, coarsely chopped; 1 small bulb fennel, coarsely chopped; 1 medium red bell pepper, stemmed, ribs removed, seeded and coarsely chopped; 1/2 medium Spanish onion, coarsely chopped; 1/2 bulb garlic, unpeeled, cut crosswise in half and crushed gently; 1 sprig thyme, 1 sprig rosemary, 1/4 bunch parsley, 3 sprigs basil, 3/4-inch-diameter bundle of dry fennel sticks, all tied together with kitchen string; 3/4-inch-diameter of dry fennel sticks, all tied together with kitchen string; 1 tablespoon anise seeds, 1 tablespoon fennel seeds, 1 teaspoon coriander seeds, all placed on a thick square of cheesecloth, gathered into a bundle and tied with kitchen string; 15 large, ripe Carmello or beefsteak tomatoes, each cut into 8 pieces; Salt and freshly ground white pepper to taste; Tabasco sauce to taste; Celery salt to taste; 6 ounces guacamole

Servings: persons

2 tablespoons extra-virgin olive oil
1 large leek, white part only, split, rinsed well, coarsely chopped
1 stalk celery, coarsely chopped
1 small bulb fennel, coarsely chopped
1 medium red bell pepper, stemmed, ribs removed, seeded and coarsely chopped
1/2 medium Spanish onion, coarsely chopped
1/2 bulb garlic, unpeeled, cut crosswise in half and crushed gently
1 sprig thyme, 1 sprig rosemary, 1/4 bunch parsley, 3 sprigs basil, 3/4-inch-diameter bundle of dry fennel sticks, all tied together with kitchen string
3/4-inch-diameter of dry fennel sticks, all tied together with kitchen string
1 tablespoon anise seeds, 1 tablespoon fennel seeds, 1 teaspoon coriander seeds, all placed on a thick square of cheesecloth, gathered into a bundle and tied with kitchen string
15 large, ripe Carmello or beefsteak tomatoes, each cut into 8 pieces
Salt and freshly ground white pepper to taste
Tabasco sauce to taste
Celery salt to taste
6 ounces guacamole

1
Heat the oil in a large saucepan over medium heat, add the vegetables (but not the tomatoes).
2
Cover and sweat for 10 minutes, until soft but not brown.
3
Add the bouquets garnis and tomatoes to 3 cups water.
4
Bring to a boil and cook for 15 minutes, until the tomatoes are softened but not overcooked, then season with salt and pepper.
5
Transfer the mixture to a large heatproof bowl and cool in a container of ice and water.
6
(This will allow the tomatoes to retain their color.)
7
Remove the bouquets garnis and, in batches, puree the mixture in a blender.
8
Pass through a food mill into a large bowl and season to taste with salt, white pepper, Tabasco and celery salt.
9
Refrigerate until cold (but not freezing) to taste the full flavor of the tomatoes.
10
Ladle the cold tomato soup into soup bowls and place a spoonful of the guacamole in the center and then garnish with a basil flower.

183

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 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 large leek, white part only, split, rinsed well, coarsely chopped, 1 stalk celery, coarsely chopped, 1 small bulb fennel, coarsely chopped, and more.

Yes, Philippe Bertineau's Chilled Heirloom Tomato Soup 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.

Philippe Bertineau's Chilled Heirloom Tomato Soup

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