Philippe Bertineau's Chilled Heirloom Tomato Soup

  1. Heat the oil in a large saucepan over medium heat, add the vegetables (but not the tomatoes).
  2. Cover and sweat for 10 minutes, until soft but not brown.
  3. Add the bouquets garnis and tomatoes to 3 cups water.
  4. Bring to a boil and cook for 15 minutes, until the tomatoes are softened but not overcooked, then season with salt and pepper.
  5. Transfer the mixture to a large heatproof bowl and cool in a container of ice and water.
  6. (This will allow the tomatoes to retain their color.)
  7. Remove the bouquets garnis and, in batches, puree the mixture in a blender.
  8. Pass through a food mill into a large bowl and season to taste with salt, white pepper, Tabasco and celery salt.
  9. Refrigerate until cold (but not freezing) to taste the full flavor of the tomatoes.
  10. Ladle the cold tomato soup into soup bowls and place a spoonful of the guacamole in the center and then garnish with a basil flower.

extravirgin olive oil, only, celery, bulb fennel, red bell pepper, spanish onion, garlic, thyme, diameter, anise seeds, tomatoes, salt, tabasco sauce, celery salt, guacamole

Taken from cooking.nytimes.com/recipes/6531 (may not work)

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