I found this recipe buried back in my files from years ago. When I remade it I was pleasantly surprised at how good it is. It is so good that when I prepared it for a class for Foster City Village Seniors, we were all raving. That night, when I asked Karl to taste it, he said he was too full from the panini I’d made and to save it for another night. I asked him to take just one bite and he finished the entire bowl. “That may be the best cold tomato soup I’ve ever tasted,” he said. This from a man who turns his nose up any time he sees tofu on a menu. Of course he had no idea tofu was one of the ingredients.
Silken tofu is a terrific addition to any soup that you want to make rich and creamy without the addition of cream.
Sweating onions
My original recipe called for cooking the onions for 4 minutes, but I have found that sweating them for 10 minutes is worth the extra time. In order to sweat onions, you sauté them for 1 minute until coated in oil, then you reduce the heat to low, cover the pan with a sheet of wax paper and the lid and let the onions sweat for about 10 minutes. You need to check them after about 4 minutes to make sure the heat is not too low or too high. When it is correct, you will see steam and the onions begin to sweat some liquid. This may seem like more trouble than it is worth, but I have found in recipes where the onions play an important role, it is worth every minute spent. It can take a ho-hum recipe into the memorable category.
A few drops of chili oil adds just the right amount of heat, but if you don’t have any, you can sub Tabasco, Chinese chili paste, red pepper flakes. or cayenne Sriracha isn’t my first choice because I don’t think it has enough heat to add spice without changing the taste of the soup. Chili oil is available in the Asian section of most markets and is the ideal choice when you want a little heat without adding any flavor.
Of course this soup is perfect for the middle of summer when tomatoes are at their peak. I’m glad I discovered it again and have brought it to the forefront of my recipe files.
Fresh Tomato Soup with Corn-Basil Salsa
1 1/2 tablespoon extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, smashed
1/3 cup tomato paste
1 1/4 lb. vine-ripened tomatoes, chopped
1/2 cup vegetable stock
1/4 cup basil, chopped
1 teaspoon kosher salt or to taste
1/2 teaspoon freshly ground black pepper
1 or 2 drops red chili oil, optional
1/2 of a 16 oz package (8 oz.) silken tofu, drained
1 tablespoon extra-virgin olive oil for garnish
Salsa
1 large or 2 medium heirloom tomatoes, about 10 oz. total
3/4 cup fresh or frozen corn kernels
1/4 cup basil, chopped
2 tablespoons red wine vinegar
1.To make soup: In a large saucepan, heat 1 1/2 tablespoons olive oil until hot. Add onion and cook over medium heat until softened, about 2 minutes. Reduce the heat to low, cover the pot with a sheet of wax paper and the lid and cook the onion for 10 minutes until it is very soft. Increase heat to medium and stir in garlic and cook 1 minute. Add tomato paste; cook 1 minute stirring frequently.
2. Remove from heat and stir in tomatoes, stock, basil, salt, and pepper. Blend in blender until very smooth and emulsified. Add tofu and mix until blended. Taste and if desired, add more salt, pepper, and chili oil, if using.
To make ahead: Soup may be refrigerated overnight.
3. To make salsa: In a medium bowl, stir together tomatoes, corn, basil, and vinegar. Season with salt to taste.
To make ahead: Salsa may be refrigerated overnight. Drain off juices.
4.To serve: Soup may be served hot, room temperature or chilled. Divide soup among soup bowls and top with some salsa. Drizzle olive oil over the top for garnish.
Makes 4 servings.
