Chilled Tomato Soup with Corn and Cucumber Salad

Back in September 2019, I found myself loaded up with a shit ton of tomatoes. I don't exactly remember what happened, but I'm pretty sure they were in season and really pretty, so I lost my self-control. Came to realize a bit later that this meant I now had to use however many pounds of tomatoes before they went belly up.

Enter this lovely chilled tomato soup, topped with a super pleasant corn and cucumber salad. The portions I made did not equal out to have balanced leftovers, but the salad on its own was so light and fulfilling that it made a great weekend snack.

This recipe takes a bit of planning, as the tomatoes have to sit, but the active time needed for this recipe is minimal.

This dish is good as a side, but also works as the star of the show!

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Ingredients for the Soup

• 4 of your favorite large, heirloom tomatoes

• 2 plum tomatoes

• 1 - 2 cloves garlic (based on your preference), chopped

• 3 Tbs olive oil

• 2 Tbs red wine vinegar (divided)

• 3 dashes hot sauce

• Salt and pepper to taste

Ingredients for the Salad

• Kernels from 1 ear fresh corn (as fresh as possible - go local if you can!)

• Small Kirby cucumber (or 2 Persian cucumbers), diced

• 6 - 8 large basil leaves, cut into threads

• 1 Tbs olive oil

• Fresh juice from half a lemon

• Salt to taste

• Pepper to taste

Instructions for the soup

1. Halve all the tomatoes and roughly dice into about 1-inch pieces

2. In a large bowl, combine the tomatoes with the garlic, oil, half the vinegar, and hot sauce. Season to taste with salt and pepper (pretend you're gonna eat all this as is, like a salad - be generous) and mix very well

3. Cover and refrigerate for up to 24 hours. (In my original Instagram post, I recommended using Bee's Wrap Food Wraps - technically not vegan, but I still like these things very much. I've had mine for about 2 years and they're still going strong)

4. Before serving, carefully pour the tomatoes and all juices into a blender and blend until smooth. Do in batches if necessary

5. Stir in the remaining vinegar, salt, and pepper to taste.

Instructions for the Salad

1. Mix all salad ingredients in a medium bowl. Salt and pepper to taste

2. Serve up the soup with a generous spoonful of the salad and enjoy on a hot summer night!