Cold Tomato Soup with Farro
- Total Time
- 10 minutes, and 1 to 2 hours chilling
- Rating
- Notes
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Ingredients
Yield:Serves 4
- 1long European or Japanese cucumber
- 1½pounds ripe tomatoes, quartered
- 2slices red onion, soaked for 5 minutes in cold water, drained and rinsed
- 2large garlic cloves, halved, green germs removed
- 2tablespoons sherry vinegar
- 2tablespoons extra-virgin olive oil
- Salt to taste
- ¼cup broth from the farro (optional)
- 2 to 4ice cubes (optional)
- 1cup cooked farro or spelt (see below)
- Slivered fresh basil leaves or very small whole basil leaves and additional olive oil if desired for garnish
Preparation
- Step 1
Cut cucumber into 2 equal pieces. Peel and roughly chop one piece, and cut the other piece into ¼-inch dice, for garnish.
- Step 2
Working in 2 batches, blend roughly chopped cucumber, tomatoes, onion, garlic, vinegar, olive oil, salt, farro broth and ice cubes (if using) in a blender for 2 minutes or longer, until smooth and frothy. Taste and adjust salt. Transfer to a bowl or container (a metal bowl is the most efficient for chilling) and chill for 1 to 2 hours.
- Step 3
Place about ¼ cup cooked farro (or spelt) in each soup bowl. Ladle in the soup. Garnish with diced cucumber and basil. Drizzle on olive oil if desired and serve.
Tip
- To cook farro or spelt, soak 1 part farro with 3 parts water for 1 hour or longer. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 50 minutes, or until the grains begin to splay. Some brands of farro are softer than others and yield a softer, starchier grain. 1 cup raw farro yields 3 cups cooked.
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Paul
Any good substitutions for Farro?
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