Skip to content
METRO LogoMETRO Logo

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Cold Tomato Soup with Vegetable-herb Garnish https://www.metro.ca/userfiles/image/recipes/soupe-froide-tomates-vinaigre-riz-legumes-herbes-5294.jpg PT35M PT30M PT1H35M
In a glass bowl, marinate tomatoes in rice vinegar, garlic and sugar for 30 minutes.In another bowl, combine vegetables and fresh herbs. Season, drizzle with a few drops of olive oil, and set aside.In a food processor, purée until liquid, season, add remaining oil and process into a smooth emulsion.Ladle soup into 4 bowls. In the centre of each, spoon 1/4 of the vegetable-herb mixture.
4
3 8 5 1
8 large tomatoes 1/4 cup (60 mL) rice vinegar 1 garlic clove 5 tsp. (25 mL) fine granulated sugar 1 large carrot, shredded 1 large parsnips, shredded 1/2 onion, minced 1/2 bunch of parsley, chopped 1/2 bunch basil, chopped 1/2 bunch of mint, chopped To taste, salt and pepper 5 Tbsp. (75 mL) extra virgin olive oil
Cold Tomato Soup with Vegetable-herb Garnish

Cold Tomato Soup with Vegetable-herb Garnish

Rate this recipe
8 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:35
Preparation
0:30
COOKING
1:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8
    large tomatoes
  • 1/4 cup
    (60 mL)
    rice vinegar
  • 1
    garlic clove
  • 5 tsp.
    (25 mL)
    fine granulated sugar
  • 1
    large carrot, shredded
  • 1
    large parsnips, shredded
  • 1/2
    onion, minced
  • 1/2
    bunch of parsley, chopped
  • 1/2
    bunch basil, chopped
  • 1/2
    bunch of mint, chopped

  • To taste, salt and pepper
  • 5 Tbsp.
    (75 mL)
    extra virgin olive oil
Imprimer ma sélection

Preparation

In a glass bowl, marinate tomatoes in rice vinegar, garlic and sugar for 30 minutes.

In another bowl, combine vegetables and fresh herbs. Season, drizzle with a few drops of olive oil, and set aside.

In a food processor, purée until liquid, season, add remaining oil and process into a smooth emulsion.

Ladle soup into 4 bowls. In the centre of each, spoon 1/4 of the vegetable-herb mixture.

Source : Chef Ian Perreault

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Save $20 on your 1st online order. Shop Now.
25% Off on 6 and 12-month Unlimited Delivery Plans. Subscribe Now.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.