Chilled BLT Soup

Makes 4 servings

Start to finish: 1 hour 30 minutes (30 active), plus chilling time

3 pounds large tomatoes

Kosher salt

2 cups ½-inch bread cubes

3 tablespoons extra-virgin olive oil, divided

4 slices bacon

1 pound cherry tomatoes, quartered

1/3 cup mayonnaise

½ teaspoon finely minced garlic

1 teaspoon fresh lemon juice

1 tablespoon sherry vinegar

Black pepper

1 cup shredded romaine

Heat oven to 425 degrees.

Core and cut the large tomatoes into ½-inch-thick wedges. In a large bowl, toss the wedges with 1 teaspoon salt and set them aside for 1 hour.

Meanwhile, on a large rimmed sheet pan, toss the bread cubes with 1 tablespoon olive oil until they are well-coated. Sprinkle them very lightly with salt and toss again. Bake on the middle shelf of the oven until they are golden, 6 to 8 minutes. Set them aside to cool.

In a medium saucepan over medium heat, cook the bacon until it is crisp, about 5 minutes. Transfer to paper towels to drain. When the bacon is cool, crumble it and set it aside.

In a strainer set over a bowl, toss the cherry tomatoes with ½ teaspoon salt and let them drain for 15 minutes.

In a small bowl, combine the mayonnaise with the garlic, the lemon juice and 1 tablespoon of the tomato juice from the drained cherry tomatoes and stir well.

Working in batches, transfer the tomato wedges and their liquid to a blender and blend until very smooth. Transfer to a bowl, stir in the remaining 2 tablespoons olive oil, the sherry vinegar, and salt and pepper to taste. Add the cherry tomatoes and chill the soup until it is cold.

To serve: Divided soup equally among four soup bowls. Drizzle each portion with some of the mayonnaise and top with bacon, romaine and croutons.

Nutrients per serving: 380 calories, 250 calories from fat, 28 grams fat (5 grams saturated; no trans fats), 13 milligrams cholesterol, 573 milligrams sodium, 27 grams carbohydrate, 6 grams fiber, 13 grams sugar, 8 grams protein.

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