This chilled tomato-beer soup will help you cool off and unwind

If you’ve never thought of adding beer to your soup, you’re not alone. But adding a cold pilsner to a chilled tomato soup is a match made in heaven. This recipe, from food writer Regina Schrambling, adds just the right amount of effervescence to the gazpacho-like soup. Think of it as pure refreshment in a bowl. “Very light beers — in color if not calories — such as pilsners and other lagers are most suited to dishes with just as much of an airy aspect to them,” writes Schrambling. “Cold soup is a natural destination.” Cheers.

CHILLED TOMATO-BEER SOUP

Total time: 25 minutes, plus 4 hours chilling | Serves 8

Note: Green garlic is available in farmers markets. You may substitute blanched, chopped regular garlic.

4 cups peeled, seeded and diced very ripe tomatoes (about 10 medium)

1 cucumber, peeled, seeded and chopped

2 green onions, trimmed and chopped

2 teaspoons chopped green garlic

1 (12-ounce) bottle very cold pilsner or lager

1 teaspoon sea salt, or to taste

Freshly ground black pepper

2 tablespoons chopped chives

1. Combine the tomatoes, cucumber, green onions and garlic in a blender and process until smooth.

2. Pour the mixture into a bowl. Cover and chill at least 4 hours.

3. Just before serving, stir in the beer. Season with salt and pepper. Garnish with the chives and serve at once.

Each serving: 34 calories; 1 gram protein; 5 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 295 mg. sodium.

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