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August 28, 2011

This version of cold tomato soup is from My Bread by Jim Lahey (one of my favorite cookbooks):

I used some green striped tomatoes, so it may be a little greener than usual

4 large ripe tomatoes

2 medium cucumbers, peeled, seeded and chopped

1 bell pepper, peeled with a vegetable peeler, seeded and chopped

2 cloves garlic, pressed

¾ cup torn stale basic no-kneed bread

1 ½ tsp (or to taste) salt

1 Tbsp red wine vinegar

Place a fine-mesh strainer over a bowl. Cut the tomatoes into quarters over the strainer.  Remove the seeds and jelly.  Press as much of the jelly into the bowl as possible. Discard the seeds.  Combine the tomato flesh and jelly, cucumber, bell pepper and the rest of the ingredients in a blender (in batches if necessary), and pulse for a couple of seconds at a time until the soup is very finely chopped but not pureed.  Taste for salt and vinegar. Serve at room temperature or chill for up to 2 hours (it may need more salt if cold).


From → Soups, Vegetables

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