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Chilled Tomato Confit Soup


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.
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