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.

No additional tips available.

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

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.

Summer Tomato Water Soup

How did you like this recipe?

Frequently Asked Questions