Chilled Sun-Gold Tomato Soup

Ingredients for Soup:

  • 2 pints Sun Gold tomatoes, stems removed
  • 2 shallots, finely diced
  • sea salt
  • 1 cup water

Ingredients for Relish:

  • 3 tbsp. Spanish Chardonnay vinegar or champagne vinegar
  • 2 tsps. finely diced and seeded serrano chile (optional)
  • 2 tbsp. extra-virgin olive oil
  • 1 firm avocado, pitted, peeled, and finely diced
  • 1 tbsp. chopped basil or cilantro


Rinse the tomatoes and put them into a heavy saucepan with a tight-fitting lid. Add half the shallots, ½ teaspoon salt, and the water. Cook over medium-high heat, listening closely to the pot. Soon you’ll hear the tomatoes popping. Take a peek after a few minutes to make sure there’s sufficient moisture – you don’t want the tomatoes to scorch. If the skins are slow to pop, add a few tablespoons of water. Once they release their juices, lower the heat and cook for 25 minutes.

Pass the tomato mixture through a food mill. You’ll have about 2 cups of puree. Chill well, then taste for salt.

For the relish, combine the remaining shallots in a medium bowl with the vinegar, chile (if using), oil, avocado, and basil. Season with a pinch or two of salt and some pepper. Spoon the soup into small cups; divide the garnish among them and serve.

-from Tomato: A Fresh-from-the-Vine Cookbook by Lawrence Davis-Hollander. Recipe is by Deborah Madison.

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