Chilled Tomato Soup with Goats Cheese Croutons
recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
tablespoons extra-virgin olive oil
2 cups coarsely chopped onions
5 cloves garlic, peeled and thinly sliced
4 pounds ripe plum tomatoes, halved, seeded
and coarsely chopped
1/4 cup loosely packed fresh basil leaves
2 sprigs fresh thyme
1 46-ounce can tomato juice, preferably organic
Coarse salt and freshly ground white pepper
6oz fresh goat cheese, at room temperature
2 teaspoons extra-virgin olive oil
2 teaspoons finely minced fresh chives
1/4 teaspoon finely minced garlic
Coarse salt and coarsely ground white pepper
12 1/4-inch-thick slices bread cut from a baguette
a stockpot, heat the olive oil over medium heat.
Add the onions and cook, stirring often, for
about 5 minutes, until softened. Add the garlic
and cook about 2 minutes longer. Add the tomatoes
and cook until they begin to soften and release
the thyme, basil and tomato juice and bring
the soup to a boil. Reduce the heat and simmer
for about 30 minutes, uncovered, until the flavors
have intensified. Remove and discard the thyme
sprigs. Season with salt and pepper.
the soup to a blender or the bowl of a food
processor fitted with a metal blade and purée
until smooth. You may have to work in batches.
Strain the soup through a fine-mesh sieve into
a bowl, pressing on the solids to extract as
much liquid as possible. Discard the solids.
Cover the bowl with plastic wrap and refrigerate
the soup for at least 2 hours, or until well
in a small bowl mash the goat cheese with a
fork. Add the oil, chives, and garlic, and mix
well. Season with salt and pepper and set aside.
15 minutes before serving, take the soup from
the refrigerator and let sit at room temperature.
Taste and adjust seasoning. Lightly toast the
bread slices. Spread with the herbed goats cheese.
Ladle the soup into bowls and garnish each bowl
with a crouton. Pass the remaining croutons
on the side.