Chilled Tomato Soup With Capers And Herbs

A cold, refreshing, interesting soup for the summer.

Pour hot water over tomatoes and leave them there for 1 minute.

Then put them in ice water.

Peel and deseed them while keeping the juices.

Chop the tomato pulp coarsely.

Set 6 tablespoons aside.

In a large pan , saut onion in hot oil for 2 minutes.

Add pressed garlic.

Cook for another 5 minutes.

Add the chopped tomato , tomato juice , vegetable stock , thyme , salt , pepper , and 1 clove of garlic.

Simmer for 5 minutes.

Remove from heat.

Immediately add the balsamic vinegar , the capers , the 6 tablespoons of tomatoes you put aside earlier , and the chopped parsley.

Let it cool and chill it for 2-3 hours.

Taste again.

Add more of the spices if you like.

Serve with baguette and garlic butter.

The soup tastes the best cold , but not ice cold !.

Enjoy with a good glass of ros , and have fun.

onion, olive oil, garlic cloves, tomatoes, salt, pepper, vegetable stock, fresh thyme leaves, balsamic vinegar, fresh parsley, capers