Chilled Evergreen Tomato Velouté

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Chilled Evergreen Tomato Velouté

April 2, 2011 by DiningAndDishing

Hi Bloggies! Hope you’re having a fabulous weekend.

We’re having lots of fun at my parents’ house here in Cleveland. As mentioned, I’m back in town for a few days to meet up with one of my old college roomies, Aaron. I’m so happy to see her again! All of my roommates live up in Canada still and now that I’m in DC we don’t get together nearly as much as I wish we could. So I’ve been so looking forward to this weekend .

We had a great welcome home dinner last night, including one of the Salad as a Meal recipes as a starter – Chilled Evergreen Tomato Velouté. And this recipe I can share with you!

Chilled Evergreen Tomato Velouté
12 SERVINGS
EQUIPMENT: A BLENDER OR A FOOD PROCESSOR; 12 CHILLED GLASSES.

1 plump, moist vanilla bean
2 pounds ripe Evergreen or Green Zebra tomatoes, cored and quartered (do not peel)
1/3 cup extra-virgin olive oil
1 teaspoon fine sea salt

1. Flatten the vanilla bean and cut it in half lengthwise. With a small spoon, scrape out the seeds. (Reserve the pod for another use. I dry the pods and bury them in a large glass jar of sugar to flavor it.)

2. Combine all the ingredients in a blender or a food processor. Add 1/3 cup water and blend for a full 3 minutes, to create a thick emulsion. Serve very cold in glasses. (Store in an airtight container in the refrigerator for up to 3 days. Reblend at serving time.)

We enjoyed the soup out of champagne glasses before sitting down to dinner. Tomato and vanilla is a new combo to me and I thought it was amazing. The vanilla is subtle but really brings out the sweetness of the tomatoes. It was a lovely start!

So we’ve just come from Cleveland’s Westside Market where we picked up all sorts of ingredients for tonight’s supper. Aaron and I are cooking for everyone and hopefully it’s a success! I’ll be back soon with some more of the weekend’s yummies .

See you then!

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Posted in Beth | 10 Comments

10 Responses

on April 2, 2011 at 5:35 PM | Reply Catherine

I’m amazed that you found the green heirlooms this time of year!
on April 2, 2011 at 5:36 PM | Reply Simply Life

oh these are so fun and I love your presentation of them!
on April 2, 2011 at 7:30 PM | Reply diabeticFoodie

Dying to try this, but can’t find the tomatoes or vanilla beans locally. I can order the vanilla, but guess I’ll have to wait a while for the tomatoes. I would have expected this soup to be green!
on April 2, 2011 at 8:39 PM | Reply Lisa @ Thrive Style

What a wonderful idea! I’ve never heard of evergreen tomatoes…but I hope I can find them now that I know about them!
on April 2, 2011 at 10:03 PM | Reply Erica

Tomato and vanilla! What an interesting combination. I’m trying my first salad as a meal recipe this week- can’t wait. Enjoy your time with your old roomie
on April 2, 2011 at 10:50 PM | Reply Christine @ Merf In Progress

Wow, that’s spectacular. Gorgeous presentation!
on April 3, 2011 at 10:24 AM | Reply Autumn @ Good Eats Girl

This sounds amazing! And I love that you put it in champagne glasses! So fun!
on April 3, 2011 at 2:50 PM | Reply Jumanah @ Healthy Living in the Middle East

Yum! I’ve never had evergreen tomatoes before but they look lovely! I love how you served them in champagne glasses. What a great idea for a dinner party!
on April 6, 2011 at 5:14 PM | Reply Week 3: Four Weeks of Salad as a Meal Challenge « The Secret Ingredient

[...] Tomato and vanilla go together just as well as Cleveland and cooking, Beth discovers. [...]
on April 13, 2011 at 10:28 AM | Reply Salad as a Meal Winds Down «

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