Cool Soup
ingredients
ingredients
method
step-by-step directions

Mario Batali's Chilled Tomato and Bread Soup

  • 2 28- ounce cans whole San Marzano Tomatoes (chopped)
  • 3 cups torn-up Day-Old Italian or Country Bread
  • 1/2 cup fresh Basil Leaves
  • 2 tablespoons chopped fresh Thyme Leaves
  • Salt and freshly Ground Pepper
  • 1/4 cup Extra Virgin Olive Oil
  • grated zest and juice of 2 Lemons
  • 2 teaspoons Hot Red Pepper Flakes
  • 4 Scallions (whites and about 2 inches of greens thinly sliced; plus more to garnish)
  • 8 1/2- inch-thick Baguette Slices (toasted and cooled)
step-by-step directions
  • In a saucepot over medium heat, cook the tomatoes for 10 to 15 minutes, until heated through and slightly reduced, seasoning with salt and pepper.
  • In a food processor, blend the tomatoes until liquid. Add the day-old bread, basil, and thyme, and season aggressively with salt and pepper. Blend. If too thick, thin with water. Refrigerate 1 hour to chill.
  • In a medium mixing bowl, gently mix the olive oil, zest and lemon juice, red pepper flakes, and scallions together. Season lightly with salt.
  • Divide the chilled tomato soup among eight bowls. Float 1 slice of toast in the center of each bowl. Sprinkle the scallion mixture on top of each toast, and serve.
Similar categories: Lunch
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