Gluten-free Bouillon & Seasoning
Blog: Just Dished Up

Beat the Heat with our Cold Tomato Soup Recipe

Cold Tomato Soup Italian Style: A recipe by Massel team member Marc Migdal

Now that summer is finally here, it’s time to find new and fun ways to stay cool during these hot months. At Massel, we firmly believe that soup doesn’t need to be just an autumn/winter treat—it’s great any time of year!

Our U.S. National Sales Manager Marc Migdal is delighted to share his popular Cold Tomato Soup recipe, taking advantage of everyday garden finds for a quick and transportable treat. The vegetable Concentrated Liquid Stock really makes it shine!

INGREDIENTS (serves 6-8)

  • 2 lbs tastiest, ripe cherry (or mini-egg) tomatoes
  • 1 garlic clove
  • ½ cup of fresh basil leaves, chopped
  • 1 piece French bread (3-4 inches long), cut into slices or pieces (You can use your favorite gluten-free bread as a substitute. We suggest a lighter style of loaf, rather than an wholemeal )
  • 4 tablespoons Massel Concentrated Liquid Stock, Vegetable
  • 1 & ½ cups water
  • ¼ cup virgin olive oil

DIRECTIONS

  1. Dissolve 1 tablespoon Massel Concentrated Liquid Stock  in 1 cup of water and soak the bread it. Set aside.
  2. Wash the tomatoes; take off stems if needed.
  3. Peel the garlic cloves.
  4. In blender put the tomatoes, the garlic, ½ the basil, the soaked bread with its broth, the rest of the water
    and the rest of the Massel Concentrate.
  5. Crush all up at the highest speed and power your machine can work.
  6. Go on until nice and smooth. It must have some consistency, not watery like.
  7. Pour it in a jar and refrigerate. Do not freeze!
  8. Serve it with a couple of drops of olive oil and a small sprinkle of basil.
Summary
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Recipe Name
Cold Tomato Soup Italian Style
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