Chilled yellow tomato and fennel soup with croutons

Chilled Yellow Tomato and Fennel Soup with Croutons: A Refreshing Summer Delight
Looking for a light and refreshing soup to beat the summer heat? Look no further than this chilled yellow tomato and fennel soup with croutons! This dish is perfect for a hot summer day, and it's packed with flavor and nutrition.

To make this soup, you'll need the following ingredients:

- 4 large yellow tomatoes, chopped
- 1 large fennel bulb, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Olive oil, for cooking
- Croutons, for serving

To start, heat some olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the chopped fennel and continue to cook for another 5 minutes, until the fennel is tender.
Next, add the chopped yellow tomatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, until the tomatoes are soft and the flavors have melded together.
Once the soup has cooled, transfer it to a blender and puree until smooth. Add the heavy cream and blend again until well combined. Season with salt and pepper to taste.
To serve, ladle the chilled soup into bowls and top with croutons. The soup should be creamy and smooth, with a bright yellow color and a subtle fennel flavor. The croutons add a nice crunch and texture to the dish.
Overall, this chilled yellow tomato and fennel soup with croutons is a perfect summer dish that's both refreshing and satisfying. It's a great way to use up those ripe summer tomatoes and fennel bulbs, and it's sure to impress your guests at any summer gathering.
Type of dish: Chilled soup
Main ingredients: Yellow tomatoes, fennel, croutons