Introduction:
Cold Tomato Soup with Berry Salad is a refreshing and delightful dish that combines the rich flavors of ripe tomatoes with the sweet and tangy notes of fresh berries. This special recipe is perfect for warm summer days, as it offers a cool and savory soup paired with a vibrant salad bursting with juicy berries. The combination of flavors and textures in this dish will tantalize your taste buds and leave you craving for more. Whether you’re looking for a light lunch, a refreshing appetizer, or a unique side dish, this recipe has it all. Let’s dive in and explore the steps to create this delectable dish.

History:
Cold tomato soup, also known as gazpacho, has its roots in Andalusia, Spain. It was traditionally made by blending tomatoes, peppers, onions, garlic, and other ingredients into a cold, refreshing soup. Over time, variations of cold tomato soup have emerged, including this delightful twist with a berry salad. The sweet and tart berries add a delightful contrast to the tomato base, making it a unique and modern take on a classic dish.

Preparation Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

For the Cold Tomato Soup:

  • 4 large ripe tomatoes, diced
  • 1 cucumber, peeled and diced
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 3 cups tomato juice
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Fresh basil leaves for garnish

For the Berry Salad:

  • 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • Fresh mint leaves for garnish

Instructions:

For the Cold Tomato Soup:

  1. In a large mixing bowl, combine the diced tomatoes, cucumber, red bell pepper, red onion, and minced garlic.
  2. In a blender or food processor, add the tomato juice, olive oil, red wine vinegar, salt, black pepper, and cayenne pepper. Blend until well combined and smooth.
  3. Pour the tomato juice mixture over the diced vegetables in the mixing bowl.
  4. Stir everything together until well combined. Taste and adjust the seasoning if necessary.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
  6. Before serving, give the soup a good stir. Garnish each serving with fresh basil leaves.

For the Berry Salad:

  1. In a separate bowl, gently mix the mixed berries, honey, and fresh lemon juice. Toss until the berries are evenly coated.
  2. Refrigerate the berry salad until you are ready to serve.

NUTRITION FACTS:

Nutrition FactsAmount per Serving
Calories190
Total Fat11g
Saturated Fat1.5g
Cholesterol0mg
Sodium590mg
Total Carbohydrate22g
Dietary Fiber5g
Sugars12g
Protein4g

Conclusion:
Cold Tomato Soup with Berry Salad is a remarkable dish that combines the best of both worlds – the savory goodness of tomato soup and the refreshing sweetness of mixed berries. It’s a perfect balance of flavors and textures that will leave your taste buds dancing. Whether you’re enjoying it on a warm summer day or as a unique appetizer for a special occasion, this dish is a true crowd-pleaser. Embrace the history and tradition of cold tomato soup while savoring the modern twist with the berry salad. Bon appétit!