I tend to eat warm, comforting soups for lunch in the cooler months and hearty, refreshing salads during the warmer ones. But after several days of eating one thing I suddenly tire of the routine and need to change it up. After days and days of summer salads, I’m ready for soup. Given the 90-degree weather many of us are experiencing, however, it’s gotta be cold, which is what this chilled gazpacho-style soup is all about.
Like gazpacho, this soup is tomato-based. So that it’s doable for my usual on-the-fly lunch, I start with canned petite-diced. Unlike gazpacho which is usually served as a first course, this soup is filled with hearty ingredients like beans, olives, and artichoke hearts, making it a light, yet substantial main course.
Chilled soups are my new kick for now, but since I quickly tire of having to eat the same thing everyday, it won’t be long before I back to salads. Stay tuned!
- 2 cans (14.5 ounces each) petite diced tomatoes, divided
- 2 tablespoons extra-virgin olive oil
- 1 can (15 to 16 ounces) small white beans, drained but not rinsed
- ½ cup each: finely diced red onion, diced fried peppers from a jar, chopped pitted kalamata olives, and chopped marinated artichoke hearts
- 2 medium garlic cloves, minced
- 2 tablespoons red wine vinegar
- Salt and freshly ground pepper
- Puree ½ cup of the tomatoes along with ½ cup water and olive oil in a blender. Transfer to a medium bowl along with remaining ingredients including salt and pepper to taste; cover and refrigerate until ready to serve. (Can be made up to 2 days ahead).