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Heirloom tomato soup

Recipe by:Chef Randall Selland
Selland Family Restaurants, Sacramento


  • 2 1/2 lb. heirloom tomatoes (any variety you prefer)
    3 tbsp. extra virgin olive oil
    1/4 bunch cilantro
    1 to 2 cloves garlic, coarsely chopped
    2 tbsp. salt
    Additional salt and pepper, to taste


Core tomatoes and cut into quarters. Combine tomatoes, olive oil, cilantro, garlic and 2 tbsp. salt in a large bowl and gently mix together. Cover and let marinate for 4 to 5 hours at room temperature, then run through a food mill or blender. Add salt and pepper to taste.

Serve at room temperature with your choice of accompaniments, such as avocado, burrata or fresh mozzarella cheese and chives.

Serves 4

Califonia Bountiful