Recipe Of The Day: Chilled Cream Of Tomato Soup

[RD Cook]

Chilled Cream Of Tomato Soup

 <h3><A href="http://www.bigoven.com/163764-Chilled-Cream-Of-Tomato-Soup-recipe.html" target="_blank">Chilled Cream Of Tomato Soup recipe</A></h3><a href="http://www.bigoven.com/163764-Chilled-Cream-Of-Tomato-Soup-recipe.html" target ="_blank"><img width="140" alt="Click here for a larger picture of Chilled Cream Of Tomato Soup" src="http://www.bigoven.com/pics/260907042220.jpg" /></a><BR/>6 Servings
Tomatoes
Eastern European<BR/>Eastern European   Main Dish   Soup   dill   buttermilk   tarragon   parsley   fennel   carrot   onion   tomatoes   chicken stock   Simmer   Roast   Saute   Tomatoes   unsalted butter  

2 pounds fresh <a href="http://www.bigoven.com/whatis.aspx?id=Tomatoes" class="deflink">tomatoes</a> (roma or beefsteak), very ripe
3 tablespoons unsalted <a href="http://www.bigoven.com/whatis.aspx?id=Butter" class="deflink">butter</a>
1 medium <a href="http://www.bigoven.com/whatis.aspx?id=Onion" class="deflink">onion</a>, chopped
1 small <a href="http://www.bigoven.com/whatis.aspx?id=Carrot" class="deflink">carrot</a>, chopped
1 small bulb <a href="http://www.bigoven.com/whatis.aspx?id=Fennel" class="deflink">fennel</a>, (optional, but highly recommended)
2 cups homemade <a href="http://www.bigoven.com/whatis.aspx?id=Chicken%20Stock" class="deflink">chicken stock</a> or canned low-sodium broth
6 sprigs fresh <a href="http://www.bigoven.com/whatis.aspx?id=Parsley" class="deflink">parsley</a>
6 sprigs fresh <a href="http://www.bigoven.com/whatis.aspx?id=Tarragon" class="deflink">tarragon</a>
  Salt and fresh ground <a href="http://www.bigoven.com/whatis.aspx?id=Black%20pepper" class="deflink">black pepper</a> to taste
1 cup <a href="http://www.bigoven.com/whatis.aspx?id=Buttermilk" class="deflink">buttermilk</a>
  Fresh <a href="http://www.bigoven.com/whatis.aspx?id=Dill" class="deflink">dill</a> (for garnish)

Preheat oven to 425 degrees F. Rub tomatoes with olive oil, cut in half, and place on oiled baking pan. Bake, turning tomatoes every 10 minutes, until skins blister and blacken, about 30 minutes. Allow to cool, peel and discard skins, reserving pulp and juice. While tomatoes roast; tie parsley and tarragon sprigs together securely with string (a bouquet garni), leaving a length of string attached so that it can be easily retrieved from soup.

Melt butter in a medium saucepan over low heat. Add onion, carrot, and fennel (if using), saute until very soft, 5 to 6 minutes. Add stock and bouquet garni, simmer for 30 minutes. Remove bouquet garni, add tomato pulp and juices. Allow soup to cool and puree using an emersion blender or puree in a regular blender or food processor. Season with salt and pepper, to taste. Stir in buttermilk. Cover tightly with foil or plastic wrap and refrigerate until thoroughly chilled, 1 to 2 hours. Serve sprinkled with fresh dill.

To serve hot: Replace the buttermilk with an equal amount of half-and-half and simmer over low heat, stirring frequently, until heated through.

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