Chilled Tomato Confit Soup

By: Hannah Lee Leidy
Tomato-Berry Gazpacho from Chef Nate Whiting of Four Ninety-Two in Charleston
Courtesy of T2D Concepts

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  • 8 large tomatoes, cut in half
  • Garlic sliced, for each half
  • Sprigs of thyme for each half
  • Extra virgin olive oil for drizzle
  • ¼ cup sherry vinegar
  • 1 teaspoon tomato paste
  • Salt and freshly ground white pepper
  • ¼ cup cream, plus 3 ounces
  • 1 tablespoon thyme sprigs
  • 1 cup chicken stock
  • 1 teaspoon salt
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon sugar
  • Garnish: Crème fraîche and fresh herb of choice
  1. Heat oven to 300 degrees. On a rack, place tomato halves, with one piece of garlic and thyme. Sprinkle salt and pepper. Drizzle with olive oil and roast until soft. 
  2. Blend with immersion blender sherry vinegar, tomato taste, cream, extra thyme sprigs, chicken stock, salt, balsamic vinegar, and sugar to the proper consistency and strain at least two times. Adjust flavor with vinegar and sugar.
  3. Garnish with crème fraîche, olive oil and fresh herb of choice.
  • From Tiffany Derry, Roots Southern Table, Houston

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