Chef Ned Bell’s Heirloom Tomato Soup

July 30, 2012 § 2 Comments

On Saturday July 21, 2012, Chef Ned Bell cooked an heirloom tomato soup at the Vancouver Farmers Market, Market Kitchen series. The second installment out of four, I was not only curious to see the Chef in action, but to see how the kitchen was set up during the event. To my surprise, they had transported a full kitchen with a gas range and fridge to the outdoor parking lot at Trout lake. A crowd gathered around to watch the demo and learn insightful cooking techniques.

The heirloom tomato soup is simple and something that everyone can make at home. Chef Bell added layers of ingredients and flavours that made the soup heavenly. After the demo, samples were given out with recipes cards and all the ingredients were available at the market.

I was quite excited to get a sample and try the soup. My first bite had a chunk of sorbet which made the soup feel cool though there was a spicy after note. On my second bite, I scooped up some of the cherry balsamic which was warm and tangy. The cucumbers were refreshing and felt like a palate cleanser. Overall the soup was delicious and I will make it soon.

This is Chef Ned Bell’s recipe for Heirloom Tomato Soup

Served 6-8
Ingredients:
Soup:
2 lbs heirloom tomatoes – assorted and seeded
1/2 lb cucumber – peeled and seeded
2 roasted red peppers – char grilled, peeled and seeded
1 clove fresh garlic
2 tbsp sea salt
fresh herbs – your favourite in-season variety
1 jalapeño – seeded and chopped

Method:
Puree all ingredients in a bar blender until smooth. Season to taste. Chill for at least an hour until very cold.

Cucumber Pickle:
1 cup honey
1 cup white wine vinegar
1/2 of 1 medium English cucumber

Method:
Bring honey and vinegar to a boil. Slice cucumber thin and soak in honey vinegar. Chill.

Cherry Balsamic Syrup:
1/2 litre white wine vinegar
2 cups honey
1 cup salt
1 lb cherries – stemmed but not pitted
1 cup good quality balsamic vinegar

Method:
Put cherries in a heat-proof bowl or jar. Bring vinegar, honey and salt to a boil. Pour over cherries. All balsamic vinegar. Let cool.

Chef Ned Bell brought this spicy sorbet to add to the soup. It was amazing.


To serve, ladle the soup out into chilled bowls or a large family style bowl. Garnish with the cucumber pickle, cherries balsamic and fresh herbs. Optional, add one scoop of fruit sorbet per serving. Crack some fresh black pepper over top and enjoy.

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