Chilled Fresh Tomato, Basil, and Bread Soup
Bread helps thicken this lovely summer soup, and blanching the basil before pureeing helps its color stay fresh-looking.
Ingredients
-
1/2 pound day-old French bread, crust removed, crumb cut into 1/4 -inch cubes (3 cups)
-
Kosher salt
-
1 cup lightly packed fresh basil leaves; more for garnish
-
2 pounds ripe tomatoes, cored and chopped (5 cups)
-
1 large clove garlic, roughly chopped
-
2 teaspoons sherry vinegar
-
1/4 cup extra-virgin olive oil
Directions
1.
Position a rack in the center of the oven and heat the oven to 350 degrees F. Spread the bread cubes on a rimmed baking sheet and toast in the oven until lightly golden and crisp, about 15 minutes.
2.
Bring a medium pot of well-salted water to a boil over high heat. Add the basil and cook until wilted, about 30 seconds. Drain and run under cold water. Pat dry with paper towels and roughly chop.
3.
In a blender, puree the basil, tomatoes, garlic, and 2 cups ice-cold water for about 45 seconds. Strain through a fine sieve to remove the solids and return the puree to the blender.
4.
Add the bread, vinegar, and 2 teaspoons salt and blend until pureed, about 2 minutes. The soup should be very smooth; if it's not, continue blending. Add the olive oil and process a few more seconds to combine. Divide among 6 soup bowls and garnish with basil sprigs, or refrigerate until ready to use.
Make Ahead:
The soup can be refrigerated for up to 3 days.
Add Your Review
Recommended Recipe:
Tijuana Torta
A Mexican-style torta is just like a burrito, except the "wrapper" is a hollowed-out roll instead of a tortilla. Here it's filled with mashed spiced black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich. Serve with: Grilled corn on the cob or Spanish rice.
See RecipeMore Great Recipe Ideas from Fine Cooking Magazine
