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Recipe Collection

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Heirloom Tomato Soup with Succotash

Heirloom Tomato Soup with Succotash Related:   July 4th, pareve, Rosh Hashanah, Shavuot, soup, vegetables & legumes

Prep time: 10 minutes

Cook time: 10 minutes

Yield: 4 servings

I use healthy, clean ingredients in all my recipes whenever possible. This dish is particularly popular among my clients (it was one of Pierce Brosnan’s favorites!).


  • Soup
  • 6 heirloom tomatoes
  • 1-2 tablespoons sherry vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Succotash
  • 1 tablespoon olive oil
  • ½ medium sweet onion, sliced
  • 1-2 garlic clove, sliced
  • 1 cup green peas
  • ½ cup fava beans, shelled
  • 1 cup corn kernels
  • 1 tablespoon fresh lemon juice
  • Garnish: Chive flowers


  • Soup: Fill a 6-quart pot with water and bring to a boil. Prepare a boil with ice and water and set aside. Blanch heirloom tomatoes by placing them in boiling water for 3 to 5 seconds. With a slotted spoon, remove tomatoes and place them in ice water to cool for 30 seconds. Then peel the skin, halve and remove the seeds. Combine tomatoes, sherry vinegar, olive oil and lemon juice in a blender. Add salt and pepper to taste.
  • Succotash: Heat the olive oil on medium heat in a frying pan. Add onions and sauté for 2 to 3 minutes. Add garlic cloves to the onions. Heat for another 2 to 3 minutes. Add green peas, fava beans and corn kernels to the frying pan and mix together with the garlic and onions. Heat for 2 to 3 minutes or until tender, but not mushy. Add lemon juice and mix.
  • To serve, pour soup into bowls and place succotash mixture in the center. Garnish with chive flowers.

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