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
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.