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Chilled Heirloom Tomato Soup
http://www.cannellevanille.com/2011/08/summer-lunch-for-two.html
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Photo © Aran Goyoaga
Ingredients
categorized
original
3 medium heirloom tomatoes, stem removed and diced
1/2 cucumber, diced
3 scallions, diced
3 tablespoons olive oil
2 tablespoons red wine vinegar
small bunch of oregano
2 sprigs thyme
salt pepper
avocado oil, to garnish
2 slices toasted bread
Manchego cheese, shaved
8 ounces wild-caught salmon (mine was Coho)
2 cup mixed greens (frisee, baby romaine, watercress, arugula, parsley...)
1/4 cup yellow raspberries
1/4 cup blackberries
1/4 cup red currants
1 scallion, sliced
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 cup olive oil, plus more for salmon
salt and pepper
Ingredients
categorized
original
Produce
Blackberries
(
1/4
cup
)
Cucumber
(
1/2
)
Green onion
(
4
)
Greens, mixed
(
2
cup
)
Heirloom tomatoes, medium
(
3
)
Oregano
(
1
small bunch
)
Raspberries, yellow
(
1/4
cup
)
Red currants
(
1/4
cup
)
Thyme
(
2
sprigs
)
Seafood
Salmon, wild-caught
(
8
ounces
)
Condiments
Apple cider vinegar
(
1
tablespoon
)
Dijon mustard
(
1
teaspoon
)
Red wine vinegar
(
2
tablespoons
)
Cooking & Baking
Avocado oil
(
1
)
Olive oil
(
7
tablespoons
)
Salt and pepper
(
1
)
Salt pepper
(
1
)
Bread & Baked Goods
Bread, toasted
(
2
slices
)
Dairy
Manchego cheese
(
1
)
Preparation
Read recipe preparation on
cannellevanille.com
Cannelle et Vanille
www.cannellevanille.com
All 156 recipes
Social Stats
62.0
Rating
1-100
34
Tweets
25
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Views
1,040
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Recipe Stats
Published August 2, 2011 (1 year ago).
27 people saved this recipe.
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