Cold Tomato Soup with Cucumber and Cantaloupe

Name: Cold Tomato Soup with Cucumber and Cantaloupe
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 cloves garlic, minced; 2 Tbsps red wine vinegar; 4 servings salt and pepper; 0 teaspoons sugar; 907 grams tomatoes; 118 milliliters water

You can never have too many soup recipes, so give Cold Tomato Soup with Cucumber and Cantaloupe a try. This gluten free and vegan recipe serves 4. One serving contains 45 calories, 2g of protein, and 0g of fat. It will be a hit at your Autumn event. If you have garlic, tomatoes, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Working over a bowl core the tomatoes and chop them roughly, combining them in a saucepan with their seeds and collected juice.

Ingredients you will need

Tomato

Juice

Seeds

Equipment you will use

Sauce Pan

Bowl

Add the garlic, basil or fennel leaves, oil, vinegar and sugar, a big pinch of salt, about ¼ teaspoon black pepper and the water.

Ingredients you will need

Black Pepper

Vinegar

Fennel

Garlic

Basil

Sugar

Water

Salt

Cooking Oil

Heat to 150 degrees F, hot but well below boiling. we want to keep the fresh taste of the tomatoes.

Ingredients you will need

Tomato

Remove the pan from the heat once the temperature is achieved. Then strain the mixture through a not too fine-meshed sieve, use the back of a wooden spoon to push some of the pulp through. You just to remove skins, seeds and basil leaves. Cool over a bowl of ice water, or in the refrigerator. Taste and adjust seasonings.When you are ready to eat, divide the small dice of cucumber and melon among 4 bowls and pour the chilled soup over them.

Ingredients you will need

Fresh Basil