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Mario Batali's Chilled Tomato and Bread Soup

Chilled Tomato Bread Soup Mario Batali
A soup that keeps you cool? Yes indeed.
skill level
Easy
time
60-120min
servings
8-10
cost
$
Contributed by :
A soup that keeps you cool? You bet - and it's another yummy Italian dish from Mario Batali.
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ingredients
  • 5 Lb Overripe Heirloom Tomatoes (cored)
  • 3 Cups Torn-up Day-old Italian or Country Bread
  • 1/2 Cup Fresh Basil Leaves
  • 2 Tablespoons Chopped Fresh Thyme Leaves
  • Salt
  • 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
  • 8 1/2-inch-thick Baguette Slices (toasted and cooled)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    5 Lb Overripe Heirloom Tomatoes (cored)
    3 Cups Torn-up Day-old Italian or Country Bread
    1/2 Cup Fresh Basil Leaves
    2 Tablespoons Chopped Fresh Thyme Leaves
    Salt
    Freshly Ground 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.
  • 2
    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
    In a medium mixing bowl, gently mix the olive oil, zest and lemon juice, red pepper flakes, and scallions together. Season lightly with salt.
  • 3
    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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