There's no better moment to make tomato soup than when tomatoes are perfectly ripe and plentiful. Even in the summer, Jacques Pépin likes this creamless soup best when it's served hot, with a drizzle of Basil Oil on top. It's also excellent served chilled and lean, without the butter enrichment. To transform the soup into a fresh tomato sauce, reduce the water that's added in the beginning to 1/2 cup.
Cold Soup Recipes
1 tablespoon virgin olive oil
1 medium onion, coarsely chopped (1 cup)
2 large garlic cloves, peeled
2 sprigs of thyme
1 sprig of oregano
2 pounds of ripe tomatoes, cut into 2-inch chunks (5 cups)
2 1/2 tablespoons tomato paste
2 teaspoon sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 tablespoons unsalted butter
4 tablespoons Basil Oil
How to Make It
Heat the olive oil in a large heavy saucepan. Add the onion, garlic, thyme and oregano and cook over moderate heat for 5 minutes. Stir in the tomatoes, tomato paste, sugar, salt, pepper and 1 1/4 cups of water and bring to a boil. Cover, reduce the heat to low and simmer for 15 minutes. Pass the soup through the fine disk of a food mill.
Rewarm the soup. Add the butter a little at a time, stirring between additions. Pour the soup into 4 soup plates or bowls and drizzle 1 tablespoon of the Basil Oil over each serving.
The tomato soup can be prepared through Step 1 and refrigerated overnight.
Tangy tomato pairs will with a chilled glass of a very dry Fino Sherry.
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