Chilled Tomato Soup 

  • Level: Easy
  • Total: 3 hr
  • Active: 1 hr
  • Yield: 6 to 8 servings
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1/2 cup extra-virgin olive oil

1 onion, finely chopped

3 cloves garlic, minced

1/4 teaspoon red pepper flakes

2 1/2 pounds tomatoes, cored and chopped

Kosher salt

1 cup tomato juice

3 sprigs fresh basil

5 cups cubed day-old country bread (crusts removed)

1 tablespoon red wine vinegar


  1. Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
  2. Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
  3. Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.
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