Chilled sun gold tomato soup with lots of summer stuff from Deep Run Roots: Stories and Recipes from My Corner of the South (page 279) by Vivian Howard

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Notes about this recipe

  • Eat Your Books

    Can substitute cantaloupe for peaches.

  • metacritic on August 03, 2020

    Really liked this dish. Easy and utterly fresh tasting. The garnishes make the soup. I used cantaloupe, heirloom cherry tomatoes, cucumber, corn, and mint. This will make future appearances to be sure. Would be company worthy if not for a pandemic.

  • MelMM on January 31, 2019

    9-5-2018 I didn't have sungolds, so I used homegrown yellow tomatoes. Used a homemade cashew cream instead of buttermilk and cream called for, and I adjusted the acidity to taste with lemon and sherry vinegar. The garnish is a mix of cucumber, tomato, cantaloupe, peach, corn, basil, three kinds of mint, and chives. This was a cold soup, clearly inspired by gazpacho, but Ms. Howard begins her recipe by saying, "This is not gazpacho!".

  • TrishaCP on September 02, 2018

    This is a delicious way to use lots of summer ingredients. The soup is pretty fiddly to make, especially compared to Deborah Madisons's version of chilled sun-gold soup. (In this version, you strain it through a sieve, while DM uses a food mill. And this one adds calories with buttermilk and cream that aren't necessary to me.) The bay leaf here was a nice touch, along with the star of all of the garnishes (I used cucumber, tomato, melon, and basil.)

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