Simple and Traditional French Cuisine
Our recipe for a delightful summer soup takes advantage of the ripest, reddest, freshest tomatoes found at any local farmer’s market this time of year.
The riper the tomatoes, the more intense the flavor of this delicate consommé. It can be made 3 days ahead and cooled, uncovered, then chilled, covered. It is both light and comforting, and the salty olive tapenade on toast balances out the sweetness of the tomatoes, turning this into a complete meal.
- 1 kg (2.2 lbs.) tomatoes, peeled
- 2 garlic cloves, smashed
- 2 tsp. tapenade
- 6 slices of toast
- 1 slice of stale bread
- 3 tbsp. vinegar
- 10 cl. (⅓ cup) chicken broth
- 10 cl (⅓ cup) olive oil
- salt and pepper to taste
Puree the tomatoes, crushed garlic, stale bread, olive oil, vinegar, broth, salt and pepper until smooth. Add 2 cups water. Pass mixture through a colander to achieve a velvety texture. Chill for at least 3 hours. Serve alongside tapenade on toasted bread.