Tomato Soup: Four Fun Renditions
As tomato season approaches, operators share a bumper crop of bright ideas for fresh, summery soups.
By Allison Perlik, Senior Editor -- Restaurants & Institutions, June 1, 2009
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Cream of Tomato in Puff Pastry
Bistro Jeanty, Yountville, Calif. At his namesake wine-country restaurant, Chef Philippe Jeanty crowns dainty cups of creamy soup in flaky puff pastry and bakes them golden-brown. The simple recipe calls for fresh tomatoes with onion, garlic, bay leaves, thyme, black peppercorns and a touch of tomato paste, plus a generous dose of heavy cream. (photo: California Milk Advisory Board)
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Golden Tomato Gazpacho
Bokx 109, Newton, Mass. Orange juice, hot sauce, aged sherry vinegar and cumin complement yellow tomatoes’ sweetness in Chef Evan Percoco’s zesty recipe. Steamed chunks of Maine lobster, a cheese-filled pupusa (a Salvadoran masa cake) and lime-juice-spiked slaw garnish the bowl ringed with grape tomatoes and pico de gallo.
Salmorejo
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Taberna del Alabardero, Washington, D.C. This cold Spanish soup is distinguished from gazpacho by its thicker texture and topping of Serrano ham and hard-boiled egg. Chef Dani Arana mixes chopped tomatoes with stale bread, olive oil and garlic and refrigerates the mixture overnight before puréeing it and finishing it with olive oil and sherry vinegar.
Tomato-Eggplant Soup
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San Francisco Soup Co., multiple locations. This velvety version gains earthiness and depth of flavor from tomatoes and eggplant that are roasted before being puréed with onion, garlic, olive oil and fresh thyme. Parmesan-focaccia croutons contribute welcome crunch, while a dusting of Parmesan cheese counters the soup’s sweetness and acidity.
Recipes:
Cream of Tomato Soup in Puff Pastry
Golden Tomato Gazpacho
Salmorejo
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