Easy Tomato Soup (with fresh tomatoes and tomatillos)
A chilled summer tomato soup with a Mexican flare
Equipment
- High Speed Blender
- fine mesh strainer or nut bag
Ingredients
- 2 lbs fresh ripe tomatoes
- 1 lb tomatillos
- 1 jalapeno
- 2 cloves of garlic
- 1/4 cup cilantro
- 1 1/2 tablespoons of red wine vinegar
- 1/3 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black peppercorns
- Garnish: diced cucumbers, diced avocado, microgreens, a drizzle of olive oil and more salt and pepper
Instructions
- Weigh out and wash your produce. Add all the ingredients into your high speed blender and blend until smooth. Strain with a fine mesh sieve or nut milk bag.
- Chop the garnishes, place cucumber, avocado and micro greens in the middle of the soup bowl and serve. Finish with a drizzle of olive oil and more cracked black pepper.