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Chilled Tomato Soup With Goat Cheese Croutons Recipe


Chilled Tomato Soup With Goat Cheese Croutons Recipe Chefmeow / All my dishes
9 months, 4 weeks ago
CHILLED TOMATO SOUP WITH GOAT CHEESE CROUTONS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Viler Estate in Georgetown, Texas in 1991.
Prep:10m Cook:20m Servings:4

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Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 cups coarsely chopped white onions
  • 5 cloves garlic peeled and thinly sliced
  • 4 pounds ripe plum tomatoes halved seeded and coarsely chopped
  • 1/4 cup loosely packed fresh basil leaves
  • 2 sprigs fresh thyme
  • 46 ounce can tomato juice
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • Croutons:
  • 6 ounces fresh goat cheese at room temperature
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons finely minced fresh chives
  • 1/4 teaspoon finely minced garlic
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon ground white pepper
  • 12 slices bread cut from a baguette

Directions
  1. In a stockpot heat olive oil over medium heat.
  2. Add onions and cook stirring often for 5 minutes until softened.
  3. Add garlic and cook 2 minutes longer then add tomatoes and cook until tomatoes begin to soften.
  4. Add thyme, basil and tomato juice then bring soup to a boil.
  5. Reduce heat and simmer 30 minutes uncovered until flavors have intensified.
  6. Remove and discard thyme sprigs then season with salt and pepper.
  7. Transfer soup to a blender and puree until smooth working in batches.
  8. Strain soup through sieve into bowl pressing on solids to extract as much liquid as possible.
  9. Discard solids then cover bowl with plastic wrap and refrigerate at least 2 hours.
  10. Meanwhile in a small bowl mash goat cheese with a fork.
  11. Add oil, chives and garlic then mix well.
  12. Season with salt and pepper and set aside.
  13. About 15 minutes before serving take soup from refrigerator and let sit at room temperature.
  14. Taste and adjust seasoning then lightly toast the bread slices and spread with herbed goat cheese.
  15. Ladle soup into bowls and garnish each bowl with a crouton then pass remaining croutons.

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