Monday, August 27, 2007

Perfect Summer Tomato Soup


After dueling with the mandoline while trying to make a zucchini gratin, (the mandoline won), I figured comfort food was in order.

I like the gratin recipe, but am not in love with it. I'll be working on that one next weekend! Hopefully, I will keep all of what's left of my thumb next time.

"Okay, ER or dinner? Hmmm, got company coming. Stitches are expensive ..."

Brilliantly cruel piece of kitchen gear that mandoline.

Okay, so comfort food! This recipe requires just a handful of ingredients, but a bit of time. You will need to peel the tomatoes. The easy way to do this is to cut a half-inch by half-inch "x" in the bottom of each tomato. Have a large pot of boiling water and a larger bowl of ice water ready. Drop the tomatoes in the boiling water (tongs are handy, no need to add burns to other disfigurements). Bring back to a boil by putting the lid on as this helps get the temp back up. Remove the tomatoes (tongs, please) and put each immediately into the ice water for at least one minute. The peel will pull away easily from the flesh.

At this point you will want to core, seed and dice the tomatoes. Coring removes the hard whitish center, which is important to do. Seeding is also important to get rid of the excess moisture and seeds. Left in the tomato, this "goo" will make the soup runny instead of thick and creamy. You want to just have the meat of the tomato. You can seed tomatoes by cutting in half, and scooping out the seeds and gel, and also giving it a gentle squeeze. Will splatter, could stain, be warned.

Seems like a lot of prep work, but it is well worth it. The only other chopping is a third of a cup of fresh basil. Here's the ingredients:

Perfect Summer Tomato Soup
Looking for this recipe? It will be part of an upcoming book with Ali at Cleaner Plate Club.

My child will drink two helping of this recipe. I cheat a bit and call it "pizza soup" since her favorite pizza is Margherita with fresh tomatoes and basil. Served with crusty bread, it's about as close to pizza soup as you can get.

4 comments:

jen said...

um, yum. again, i think with a bit of dry ice this would also ship nicely.

Katherine Gray said...

wonder if i could pull this off with soy milk...

The Expatriate Chef said...

Rice might be better, not sure. Let me know if it works.

Rachel said...

you're making me impatient for my heirloom tomato seeds to grow, Beth!!