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Mario Batali's Chilled Tomato and Bread Soup

Mario Recipe Image
Cool Soup
skill level
Easy
time
60-120min
servings
8 to 10
cost
$
Contributed by :
Chilled Tomato and Bread Soup Recipe: A refreshing cold soup that's ideal for a light lunch.
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ingredients
  • 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)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 28-ounce cans whole San Marzano Tomatoes (chopped)
    Salt and freshly Ground Pepper
    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.
  • 2
    3 cups torn-up Day-Old Italian or Country Bread
    1/2 cup fresh Basil Leaves
    2 tablespoons chopped fresh Thyme Leaves
    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.
  • 3
    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)
    In a medium mixing bowl, gently mix the olive oil, zest and lemon juice, red pepper flakes, and scallions together. Season lightly with salt.
  • 4
    8 1/2-inch-thick Baguette Slices (toasted and cooled)
    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.
 
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