Cold Tomato Soup with Rosemary
It is an absolute must that only vine-ripened tomatoes (preferably homegrown) be used in this recipe for the best flavor—if they aren't unavailable, then wait to make this recipe when they are.
2 slices good stale white bread, crusts removed
3 pounds ripe tomatoes, peeled, seeded, and roughly chopped
1 teaspoon fresh rosemary leaves
1 small garlic clove
1 cup chicken stock
Salt and freshly ground black pepper
Juice of 1 lemon or more
- Soak the bread in cold water briefly; squeeze dry and combine in a blender with the tomatoes, rosemary, and garlic (you may have to do this in two batches). Turn on the machine and drizzle in the stock. Turn off the machine and pour the mixture into a bowl.
- Season with salt and pepper to taste, then add lemon juice to taste. Chill and serve.
Makes 4 servings.
Tip: Tomatoes should always be cored before using. With the paring knife, cut a cone-shaped wedge out of the stem end and remove it. And in this instance peeling and seeding the tomatoes are worth the effort as well. To do so, bring a pot of water to a boil. Meanwhile, cut a small "x" on the smooth (flower) end of each tomato. Drop them into the boiling water. In about thirty seconds, you'll see the skin begin to loosen. Immediately remove from the boiling water and plunge into a bowl of ice water. When they're cool, peel, then cut them in half through their equator. Squeeze and shake out the seeds. You might consider doing this over a strainer and recombining the reserved juices with the pulp.