Summer Tomato Water Soup Recipe

Name: Summer Tomato Water Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 to 10 large heirloom tomatoes (about 4 1/2 lb.), cut into 8 wedges each; Cheesecloth; 2 medium tomatoes; 2 tablespoons extra virgin olive oil, divided; 3/4 teaspoon sea salt, divided; 1/4 teaspoon sugar; 2 small yellow squash, thinly sliced; 1/2 English cucumber, diced; 1/2 cantaloupe, cut into 1/2-inch pieces; 1 pt. assorted small tomatoes, halved; 1 cup halved blueberries; 1 teaspoon fresh thyme leaves

Servings: persons

8 to 10 large heirloom tomatoes (about 4 1/2 lb.), cut into 8 wedges each
Cheesecloth
2 medium tomatoes
2 tablespoons extra virgin olive oil, divided
3/4 teaspoon sea salt, divided
1/4 teaspoon sugar
2 small yellow squash, thinly sliced
1/2 English cucumber, diced
1/2 cantaloupe, cut into 1/2-inch pieces
1 pt. assorted small tomatoes, halved
1 cup halved blueberries
1 teaspoon fresh thyme leaves

1
Process heirloom tomatoes in a food processor 30 to 60 seconds or until pureed. Line a colander with 2 layers of cheesecloth; place colander over a large bowl. Pour tomato puree into cheesecloth. Tie ends of cheesecloth together. Chill 24 hours to allow puree to drain.
2
Remove bowl from refrigerator, and gently press cheesecloth using back of a spoon to extract remaining liquid. (Yield should be about 4 cups.) Cover and chill.
3
Preheat oven to 250u00b0. Core medium tomatoes, removing stem ends. Cut tomatoes in half; place, cut sides up, on a lightly greased aluminum foil-lined baking sheet; sprinkle with 1 Tbsp. olive oil, 1/4 tsp. sea salt, and 1/4 tsp. sugar. Bake 2 hours.
4
Place 1 roasted tomato half in each of 4 serving bowls. Top with squash and next 4 ingredients; sprinkle with thyme and 1/4 tsp. salt. Add remaining 1/4 tsp. salt to tomato water, and divide tomato water among bowls. Drizzle with remaining 1 Tbsp. olive oil, and serve immediately.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 8 to 10 large heirloom tomatoes (about 4 1/2 lb.), cut into 8 wedges each, Cheesecloth, 2 medium tomatoes, 2 tablespoons extra virgin olive oil, divided, and more.

Yes, Summer Tomato Water 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.

That's it — enjoy your meal!

Summer Tomato Water Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions