Jump to content
  • Sign Up
  • Join Our Community!

  • Jefferson Adams
    Jefferson Adams

    Cold Roasted Tomato Soup (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Caption: The finished cold roasted tomato soup. Photo: CC-timlewisnm

    I love tomatoes so much, I've been using them in just about every dish I make this summer. Making this delicious cold soup is one way to enjoy the wonderful flavor of one of summer's most versatile fruits.

    This soup uses roasted tomatoes, olive oil, garlic, chicken stock, balsamic vinegar and a few other fresh ingredients to deliver a delightful soup that is as tasty as it is refreshing.

    The finished cold roasted tomato soup. Photo: CC-timlewisnmIngredients:
    2 pounds Roma (plum) tomatoes, quartered
    3 tablespoons olive oil
    4 cloves garlic
    1 quart chicken stock
    1/4 cup chopped fresh basil
    1/2 tablespoon balsamic vinegar
    salt to taste
    ground black pepper to taste

    Directions:
    Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.

    Trim the ends off the garlic cloves, and squeeze roasted garlic into a food processor bowl, along with the entire contents of the baking tray.

    Add stock, basil, and vinegar; blend until smooth. Season to taste.

    Chill and serve cold.


    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

×
×
  • Create New...