Chilled Yellow Tomato Soup with Savoura Mini-Cucumbers


Giant, yellow tomatoes are splitting their sides with juice in my little kitchen garden because I’ve been too busy to pick them. There is this little side project going on around here called “Moving House” and it’s taking up every ounce of energy and attention. It was with mixed excitement and trepidation when we placed our home on the market, but the real work is keeping the place presentable with two little monkeys tearing around all day long!

I’ve got my kitchen so clean, I don’t want to cook in it–a feeling I don’t expect to last for long, especially with all the gorgeous autumn produce that is showing up at the markets. Pretty soon there will be swash soup splattered on the walls and pumpkin seeds stuck to the floor as we embrace the season, but for now I’m trying to keep things spit-polished.

This quick tomato soup requires just a bowl and a blender and can be kept in the fridge for no-fuss light lunches all week long. No stove to clean and minimal dishes? I like that.


This soup was inspired by Chef Normand Laprise of Toqué! His version was always a popular item on the summer menu back when I was garde-manger girl. Hey, I bet he would have loved these new mini cucumbers from Savoura; fine dining establishments are all about the micro-vegetables. These cucumbers are harvested when they are four inches long–making them ideal for lunches or adorning a crudité platter.
Snack food has never looked so cute, thanks to this Québec-based company!

I couldn’t resist garnishing my chilled tomato soup with a stylish mini-cucumber wedge and sprinkling it with a little Maldon salt. Fall may be just around the corner, but this favorite soup of mine will remind you that summer is still hanging on.


Chilled Yellow Tomato Soup with Mini-Cucumbers

6 large, ripe yellow tomatoes
2 Tablespoons sugar

3 Tablespoons rice vinegar

salt
& pepper

garnish options:
mini-cucumbers

chives, chopped

cherry tomatoes

crutons

diced avocado

crumbled feta

Quarter tomatoes and toss in a bowl with sugar and vinegar. Cover and marinade 1-3 hours. Puree in a blender and pass through a fine sieve. Season well with salt and pepper. Serve chilled with your choice of garnish. That’s it!

The soup can keep up to three days in the fridge. Be sure to shake, whisk or blend well before serving as it will separate when it sits.

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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Comments

  1. Gorgeous soup. Qualifies as a 'girly' soup, my favorite kind of all, ha!

  2. Very pretty… I had a tough time grasping onto the fact that it was a tomato & not a melon soup. I don't believe I've ever had a chilled tomato soup- or a yellow one at that!

  3. I love yellow tomatoe soup! Now I have a craving, thanks. The market isn't open for a few days.

  4. This looks delicious. Moving is hectic but brava for still cooking!

  5. That is summer in a glass right there. How beautiful, vibrant and colorful. What kind of camera do you have, if you don't mind me asking?

  6. Can I get the same effect with red tomatoes and 20 drops of yellow food colouring with a mini zucchini wedge on the side?

  7. Yellow tomatoes are SO good. I wish they were available here in NJ throughout the year!

  8. Gorgeous soup! What a great idea. I bet this was delicious.

  9. Quick, easy, coplourful and I am sure delicious Amy.

  10. Oh I so remember the days of keeping the house clean for showings. Impossible with kiddos!
    I love this soup… looks great. Also love that you didn't have to messy up the kitchen to make it!

  11. Summer in a tiny glass:)

  12. I love the color, and this sounds delicious! I'm also imagining the soup base turned into a bloody mary–also with a mini cucumber. Those are so cute.

  13. Mmmm It looks delicious AND easy. Much easier than tackling a canning project…But I'll be making mine with red.

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