Best 3 Cold Tomato Soup With Fresh Crab Gazpacho Relish Recipes

Cold tomato soup is a refreshing and flavorful dish that is perfect for a hot summer day. The smooth, tangy soup is made with fresh tomatoes, olive oil, garlic, and vinegar. It is often served with a dollop of sour cream or yogurt and a sprinkle of fresh herbs. Cold tomato soup can also be a great way to use up leftover tomatoes from your garden. Gazpacho relish is a salsa-like condiment that is made with fresh tomatoes, cucumbers, onions, and peppers. It is often used as a topping for tacos or nachos, but it can also be served as a side dish with grilled fish or chicken. The combination of cold tomato soup and fresh crab gazpacho relish is a delicious and unique way to enjoy both of these dishes. The soup is cool and refreshing, while the relish adds a bit of spice and crunch. This dish is sure to be a hit at your next party or gathering.

Here are our top 3 tried and tested recipes!

CHEF JOHN'S GAZPACHO

Chef John's Gazpacho image

Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 2h45m

Yield 6

Number Of Ingredients 18

Ingredients

4 large fresh tomatoes, peeled and diced
½ English cucumber, peeled and finely diced
½ cup finely diced red bell pepper
¼ cup minced green onion
1 large jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground cumin
1 pinch dried oregano
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pint cherry tomatoes
¼ cup extra-virgin olive oil
1 lime, juiced
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
2 tablespoons thinly sliced fresh basil

Steps:

Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.5 g, Fat 9.9 g, Fiber 2.8 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 410.3 mg, Sugar 4.5 g

COLD TOMATO SOUP

Cold Tomato Soup image

The most beautiful tomatoes may not always be the best ones. Often, it's the gnarly, misshapen, split-topped tomatoes that are the sweetest. You can also seek out the nearly overripe must-sell-today tomatoes, which can sometimes be found discounted at farmers markets. Those are perfect for this kind of chilled soup, a no-cook delight that is best made at the end of summer when tomatoes are at their best. Add toast and avocado for a more substantial meal.

Provided by David Tanis

Categories dinner, soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 17

Ingredients

3 pounds ripe red tomatoes, cored and diced
4 large garlic cloves, sliced
1 tablespoon kosher salt, more if necessary
4 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
Black pepper, to taste
Generous pinch cayenne
1 cup finely diced bell peppers, preferably a mix of colors
1/2 cup finely diced sweet onion, such as Vidalia
Salt and pepper
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
6 slices freshly toasted French bread or ciabatta
1 garlic clove
1 firm ripe avocado
2 tablespoons chopped parsley
2 tablespoons chopped chives

Steps:

Put tomatoes and garlic in a non-reactive bowl and sprinkle with salt. Add 4 tablespoons olive oil, 2 tablespoons vinegar, the black pepper and cayenne. Mix well and leave to macerate for at least 15 minutes, or up to an hour.
Pulse tomatoes in a food processor or blender until just crushed. Transfer to a strainer or food mill to remove skins and seeds, pressing well to obtain all the juices. You should have about 5 cups. Add enough ice water to yield 6 cups. Stir well, taste and adjust seasoning. Chill on a bowl of ice for 15 minutes or refrigerate for up to several hours.
Make the pepper relish about 30 minutes before serving: Put diced bell peppers and onions in a small bowl and season with salt and pepper. Add 2 tablespoons olive oil and 1 tablespoon sherry vinegar, mix well and set aside.
To serve, rub each toast lightly with garlic. Top toasts with thick slices of avocado and season with salt and pepper. Place an avocado toast in each bowl and ladle in about 1 cup of chilled soup per serving. Garnish with a generous spoonful of pepper relish and a sprinkling of parsley and chives.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 19 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 785 milligrams, Sugar 8 grams, TransFat 0 grams

COLD GAZPACHO

Cold Gazpacho image

There is nothing better than gazpacho on a hot summer day. Make sure you use really ripe, high-quality tomatoes for this recipe--most of the flavor comes from them. Serve with bread.

Provided by Lena

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 1h15m

Yield 4

Number Of Ingredients 10

Ingredients

6 large ripe beefsteak tomatoes, chopped
1 large cucumber, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 large sweet onion, chopped
1 small jalapeno pepper, seeded and diced, or to taste
1 clove garlic, minced
4 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
salt and freshly ground black pepper to taste

Steps:

Set aside a few pieces of tomato, cucumber, and bell peppers for garnish.
Combine remaining tomatoes, cucumber, and bell peppers with onion, jalapeno, and garlic in a food processor; process until all vegetable are finely chopped. Mix in olive oil, sherry vinegar, and salt.
Cover and refrigerate until chilled, at least 1 hour.
Season with pepper before serving and garnish with reserved tomatoes, cucumbers, and bell peppers.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 20.6 g, Fat 14.3 g, Fiber 5.1 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 18.8 mg, Sugar 11.6 g

Tips:

Use ripe, flavorful tomatoes. This is key to making a delicious cold tomato soup. Look for tomatoes that are deep red and have a slight give when you gently squeeze them.
Chill the soup for at least 2 hours before serving. This will allow the flavors to meld and develop.
Garnish the soup with fresh herbs and vegetables. This will add a pop of color and flavor. Some good options include basil, chives, parsley, cilantro, cucumber, and croutons.
Serve the soup with a side of crusty bread or crackers. This will help to balance out the acidity of the soup.

Conclusion:

Cold tomato soup is a refreshing and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a cold tomato soup that will impress your friends and family.