Cold Tomato Soup with Vegetable-herb Garnish

Cold Tomato Soup with Vegetable-herb Garnish
  • 4 servings
  • 0:35 Preparation
  • 0:30 Cooking
  • 1:35 Total Time


Add all
  • 8

    large tomatoes

  • 1/4 cup
    (60 mL)

    rice vinegar

  • 1

    garlic clove

  • 5 tsp.
    (25 mL)

    fine granulated sugar

  • 1

    large carrot, shredded

  • 1

    large parsnip, shredded

  • 0.500

    onion, minced

  • 1/2 bunch

    parsley, chopped

  • 1/2 bunch

    basil, chopped

  • 1/2 bunch

    mint, chopped

  • To taste, salt and pepper

  • 5 Tbsp.
    (75 mL)

    extra virgin olive oil


In a glass bowl, marinate tomatoes in rice vinegar, garlic and sugar for 30 minutes.

In another bowl, combine vegetables and fresh herbs. Season, drizzle with a few drops of olive oil, and set aside.

In a food processor, purée until liquid, season, add remaining oil and process into a smooth emulsion.

Ladle soup into 4 bowls. In the centre of each, spoon 1/4 of the vegetable-herb mixture.

Source: Chef Ian Perreault

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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