The Cold Tomato Soup is a delicious summer dish, perfect to enjoy as an appetizer or first course. Made with ripe red tomatoes, small cucumber, cooked ham, cream, and salt, this cold soup is fresh and light. The tomatoes are passed through a sieve to obtain a smooth and seedless puree, while the cucumber and ham are diced. All the ingredients are then mixed together, seasoned with salt, and left to rest in the refrigerator for at least one hour before serving. If desired, finely chopped onion and chopped hard-boiled eggs can also be added. This cold tomato soup is a great choice to cool down on hot summer days.
Cold Tomato Soup
Ingredients
- 600 G Tomatoes Ripe Red Tomatoes
- 1 Cucumber Small Cucumber
- 80 G Cooked Ham Cooked Ham (80 G slices)
- 100 G Cream Whipped Cream
Instructions
- 1. Pass the tomatoes through a sieve to obtain a smooth, seedless puree.
- 2. Dice the cucumber and ham.
- 3. In a bowl, combine the tomato puree, cucumber, and ham.
- 4. Add the whipped cream and mix all the ingredients well.
- 5. Taste and adjust the salt, if necessary.
- 6. If desired, you can also add about 2 finely chopped onion slices and 1-2 chopped hard-boiled eggs.
- 7. Mix again to evenly distribute the added ingredients.
- 8. Let it rest in the refrigerator for at least 1 hour before serving.
- 9. Serve the cold tomato soup as an appetizer or first course.
Notes
For an extra touch, add some chopped fresh basil and a drizzle of extra virgin olive oil before serving.
