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"Salad in a Soup" Recipe

Salad in a Soup
JENNIFER DAVICK
Active
30 Minutes
Total
2 Hours, 30 Minutes

Yield

Serves 4

If you thought you could only have a salad as a side dish when eating a bowl of soup, think again. Of course, we’re not talking about the rich, dense soups you usually whip up during fall and winter. No, here, we’ve made a light summer soup that puts fruits and vegetables to good use in an interesting way beyond salads and desserts. This “ salad soup” is a great way to use up fresh seasonal finds, which often go to waste during warmer months. Juicy tomatoes form the foundation and take on more of a starring role in this recipe. But cucumbers, yellow squash, cantaloupe, and blueberries are delicious backups. And because no salad is complete without a little dressing, this soup recipe is finished off with a drizzle of olive oil and fresh thyme leaves.

Ingredients

  • 8 to 10 large heirloom tomatoes (about 4 1 ⁄2 lb.), cut into 8 wedges each Cheesecloth
  • 2 medium tomatoes
  • 2 tablespoons extra virgin olive oil, divided
  • 3/4 teaspoons 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 pint assorted small tomatoes, halved
  • 1 cup halved blueberries
  • 1 teaspoon fresh thyme leaves

How to Make

  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 tablespoon olive oil, 1/4 teaspoon sea salt, and 1/4 teaspoon 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 teaspoon salt. Add remaining 1/4 teaspoon salt to tomato water, and divide tomato water among bowls. Drizzle with remaining 1 tablespoon olive oil, and serve immediately.
A Note on Cook Time

Total time does not include 24 hours for chilling in step 1.