15 Min Summer Tomato Soup

Summer in a cup! Creamiest, sweetest tomato soup without a drop of cream or sugar. Serve cold or warm, immediately after the Vitamix. 15 mins total for prep, sous vide and blending process.

Author

Butter Wilkinson

Prep Time: 00:05

Recipe Time: 00:10

Temperature : 165F / 73.9C

Ingredients

• 2 lbs fresh tomatoes, yellow if you have the luxury
• 2 oz shallot
• .3 oz garlic
• .4 fresh basil leaves
• 5 oz extra virgin olive oil
• 2 t Maldon Salt
• 1 t fresh cracked black peppercorns
• Optional: 3 oz fresh basil leaves
• Optional 5 oz canola oil
• Optional 1 oz olive oil
• Optional: Basil flowers, if available
• Another option: Tabasco Sauce and Tony Chachere’s seasoning to taste

Directions

1. Set your Anova Sous Vide Precision Cooker to 165.0ºF / 73.9ºC.
2. Use a 2 gallon ziplock bag. Fill tomatoes, cut in half and stems removed. Add Sliced garlic and shallots. Add .4 oz basil leaves, salt, pepper and 5 oz of olive oil.
3. Submerge in the sous vide bath for 10 minutes.
4. During the 10 min sous vide process, prepare a bowl of ice water. Boil water to blanch 3 oz of fresh basil leaves for 30 seconds and immediately add to ice bath. Add blanched basil leaves and 4 oz canola oil and 1 oz olive oil to the Vitamix and blend. Strain the for any remaining fibers so the oil is smooth.
5. Immediately after, toss into the Vitamix for 2 mins.
6. Without a Vitamix, you may need to blend longer and strain. The soup should be frothy and creamy.

Drizzle With Basil Oil or Tabasco Sauce

1. Serve immediately or after chilling in the fridge. Drizzle a little basil oil on top, add a couple of Maldon salt crystals and basil flowers if you have them.
2. Alternative to the basil oil, simplify with a dash of Tabasco and Tony’s seasoning.