Giuliano Hazan

Chilled Tomato Soup with Cucumber and Goat Cheese

Zuppa di Pomodoro Fredda

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      10 min

Appears in
How to Cook Italian
How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

I first tasted this delightful cold tomato soup at the Trattoria di Giovanni Rana in Verona. I loved the contrasting flavors and textures of the full-flavored tomato, the fresh, crunchy cucumber, and tangy, creamy goat cheese. The version below is my recreation of this delicious summer dish.

Ingredients

  • 3 tablespoons extra virgin olive oil, plus extra for serving
  • ½ small yellow onion
  • 1¾ pounds

Method

  1. Peel and finely chop the onion and put it with 2 tablespoons of the olive oil in a deep sauté pan. Place over medium-high heat and sauté, stirring occasionally, until the onion turns a rich golden color, about 5 minutes.
  2. While the onion is sautéing,