Tomato “Cobb” (aka: Cold Tomato Soup)
It’s hot. The thought of turning on the oven, cooking, even grilling is really unappealing. The last days of summer are always filled with lazy lunches because you just can’t bother between the heat and the looming prospect of going back to the reality of the school year. This recipe is PERFECT for these lunches.
It’s also perfect because tomatoes are SO very good right now and we have an abundance of them in the garden.
I can’t take credit for This genius recipe. I found it in the Bartlett’s Ocean View Farm Cookbook years ago (another one of those awesome collective cookbooks) and tweaked it ever so slightly. Thank you, Penny Snow, you are brilliant. I am paying this one forward!
Tomato “Cobb” (aka: cold tomato soup)
- 6 large tomatoes (to make 4 cups puréed)
- 1 small onion
- 1 1/2 Teaspoon kosher salt
- 10 Twists of a pepper grinder
- 1/2 Cup Mayonnaise
- 1/2 Teaspoon curry powder
- Rough chop tomatoes and onion.
- Add to high speed blender (or food processor) with salt & pepper as well.
- Process until you see no tomato seeds and skins; it will be a coral pink color and smooth.
- Transfer to a storage container and refrigerate.
- To make curry mayo; place mayo in small container and add curry powder. Stir vigorously until completely combined. Refrigerate.
- Once both tomato cobb and mayo have chilled for an hour or so you can serve.
- Pour tomato cobb into bowl and top with a teaspoon of curry mayo- enjoy!
(If mayo isn’t your thing an herbed or truffle goat cheese would be lovely here! Even a basil oil!)