Cold Tomato Soup

Cold Tomato Soup Recipe with Shrimp, Crab, and Avocado

Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Cold tomato soup is a refreshing and flavorful dish that is perfect for hot summer days. This chilled soup is easy to make and can be customized with your favorite ingredients. In this recipe, we will be using tomato soup as the base and adding shrimp, imitation crab, avocado, lemon juice, hot pepper sauce, and green onions for a delicious twist on the classic tomato soup.

History

Cold tomato soup, also known as gazpacho, has been enjoyed for centuries in various cultures around the world. The origins of this dish can be traced back to Spain, where it was traditionally made with tomatoes, peppers, cucumbers, onions, garlic, and bread. Over time, different variations of the recipe have emerged, incorporating a wide range of ingredients to suit individual tastes.

Ingredients

2 cans of tomato soup
0.5 lb (227 g) of cooked tiny shrimp
0.5 lb (227 g) of flaked imitation crab
2 california avocados - peeled and diced
1 tsp of lemon juice
a dash of hot pepper sauce
4 finely sliced green onions

How to prepare

Pour the diluted soups into a bowl and mix well.
Carefully add the additional ingredients and stir to combine.
Place the mixture in the refrigerator for several hours, preferably overnight, to allow the flavors to blend.
Serve.

Variations

Substitute the shrimp and imitation crab with cooked chicken or tofu for a different protein option.
Add diced tomatoes, cucumbers, or bell peppers for extra crunch and flavor.

Cooking Tips & Tricks

Make sure to chill the soup for several hours or overnight to allow the flavors to meld together.

- Adjust the amount of hot pepper sauce to suit your spice preference.

- Feel free to add other ingredients such as diced cucumbers, bell peppers, or fresh herbs for extra flavor.

Serving Suggestions

Serve cold tomato soup with a side of crusty bread or a fresh salad for a complete meal.

Cooking Techniques

Make sure to thoroughly mix the ingredients to ensure that the flavors are evenly distributed.

- Chill the soup in the refrigerator for at least a few hours before serving to allow the flavors to develop.

Ingredient Substitutions

If you don't have tomato soup on hand, you can use canned diced tomatoes or tomato juice as a base.

- Feel free to customize the soup with your favorite ingredients such as olives, capers, or fresh herbs.

Make Ahead Tips

Cold tomato soup can be made ahead of time and stored in the refrigerator for up to 2 days. Just make sure to give it a good stir before serving.

Presentation Ideas

Garnish the cold tomato soup with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of sour cream for an elegant touch.

Pairing Recommendations

Serve cold tomato soup with a glass of chilled white wine or a light beer for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftover cold tomato soup in an airtight container in the refrigerator for up to 2 days. To reheat, simply pour the soup into a saucepan and heat over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of cold tomato soup contains approximately 250 calories.

Carbohydrates

Each serving of cold tomato soup contains approximately 20 grams of carbohydrates.

Fats

Each serving of cold tomato soup contains approximately 10 grams of fats.

Proteins

Each serving of cold tomato soup contains approximately 15 grams of proteins.

Vitamins and minerals

Cold tomato soup is rich in vitamins A and C, as well as minerals such as potassium and magnesium.

Alergens

This recipe contains shellfish (shrimp and imitation crab) and avocado, which may be allergens for some individuals.

Summary

Cold tomato soup is a nutritious and delicious dish that is low in calories and high in protein. It is a great option for a light and refreshing meal.

Summary

Cold tomato soup is a delicious and nutritious dish that is perfect for hot summer days. This recipe is easy to make and can be customized with your favorite ingredients. Enjoy this refreshing soup as a light and satisfying meal.

How did I get this recipe?

I can't forget the first time I saw this recipe for Cold Tomato Soup. It was a hot summer day and I had just finished helping my mother pick ripe tomatoes from our garden. As we stood in the kitchen, sweating and sticky from the heat, my mother suddenly had a brilliant idea.

"Let's make a cold tomato soup," she said, her eyes sparkling with excitement. "I learned this recipe from an old friend of mine who used to live in Spain. It's the perfect dish for a day like today."

I had never heard of cold tomato soup before, but I was intrigued. My mother gathered the ingredients - ripe tomatoes, cucumbers, bell peppers, garlic, olive oil, vinegar, and herbs - and began chopping and blending them together. The vibrant colors and fresh smells filled the kitchen, and I couldn't wait to taste the finished product.

After a few hours of chilling in the refrigerator, the soup was ready. I took my first spoonful and was instantly transported to a different world. The cold, refreshing soup was bursting with flavor - tangy from the tomatoes, crisp from the cucumbers, and aromatic from the herbs. It was unlike anything I had ever tasted before.

From that day on, cold tomato soup became a staple in our household during the hot summer months. Whenever we had guests over, my mother would proudly serve them a bowl of her famous soup, and they would always ask for the recipe. I watched her make it time and time again, learning the steps and techniques until I could replicate it perfectly on my own.

But my journey with cold tomato soup didn't stop there. Over the years, I collected different variations of the recipe from friends, neighbors, and even strangers I met while traveling. Each person had their own twist on the classic dish - adding different herbs, spices, or even fruits to make it their own.

One of my favorite versions of cold tomato soup came from a little cafe in France. The owner, a kind old woman with a twinkle in her eye, shared her secret ingredient with me - a splash of white wine. It added a subtle complexity to the soup that I had never experienced before, and I knew I had to incorporate it into my own recipe.

As I continued to experiment with different ingredients and techniques, I found that cold tomato soup was a versatile dish that could be adapted to suit any taste or occasion. I added roasted red peppers for a smoky flavor, fresh basil for a fragrant touch, and even a dollop of yogurt for a creamy finish.

But no matter how many variations I tried, the original recipe my mother taught me remained my favorite. It was a simple yet satisfying dish that never failed to impress. I loved the ritual of chopping the vegetables, blending them together, and letting the flavors meld in the refrigerator. And most of all, I cherished the memories of that first summer day when I discovered the magic of cold tomato soup.

Now, as I sit in my kitchen, surrounded by the comforting smells of tomatoes and herbs, I can't help but smile. Cold tomato soup has become more than just a recipe to me - it's a symbol of the love and creativity that goes into every dish I make. And I know that as long as I have my mother's recipe in hand, I will always have a piece of her with me, guiding me through each delicious bowl of soup.