Summer Tomato Water Soup
Virginia-based chef Aaron Deal shares the light "salad-in-a-soup" he whips up when he's off the clock.
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Total: 2 Hours, 30 Minutes
- 8 to 10 large heirloom tomatoes (about 4 1/2 lb.), cut into 8 wedges each
- 2 medium tomatoes
- 2 tablespoons extra virgin olive oil, divided
- 3/4 teaspoon sea salt, divided
- 1/4 teaspoon sugar
- 2 small yellow squash, thinly sliced
- 1/2 English cucumber, diced
- 1/2 cantaloupe, cut into 1/2-inch pieces
- 1 pt. assorted small tomatoes, halved
- 1 cup halved blueberries
- 1 teaspoon fresh thyme leaves
- 1. Process heirloom tomatoes in a food processor 30 to 60 seconds or until pureed. Line a colander with 2 layers of cheesecloth; place colander over a large bowl. Pour tomato puree into cheesecloth. Tie ends of cheesecloth together. Chill 24 hours to allow puree to drain.
- 2. Remove bowl from refrigerator, and gently press cheesecloth using back of a spoon to extract remaining liquid. (Yield should be about 4 cups.) Cover and chill.
- 3. Preheat oven to 250°. Core medium tomatoes, removing stem ends. Cut tomatoes in half; place, cut sides up, on a lightly greased aluminum foil-lined baking sheet; sprinkle with 1 Tbsp. olive oil, 1/4 tsp. sea salt, and 1/4 tsp. sugar. Bake 2 hours.
- 4. Place 1 roasted tomato half in each of 4 serving bowls. Top with squash and next 4 ingredients; sprinkle with thyme and 1/4 tsp. salt. Add remaining 1/4 tsp. salt to tomato water, and divide tomato water among bowls. Drizzle with remaining 1 Tbsp. olive oil, and serve immediately.
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