Tomato and Bread Soup


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Ingredients (4 servings)
  • 16 beefsteak tomatoes
  • 2 San Marzano tomatoes
  • 14 ounces stale, whole-wheat bread (400 g)
  • 2 tablespoons red wine vinegar
  • 2 white onions
  • 4 garlic cloves
  • 2 sprigs basil
  • 1 3/4 ounces pesto (50 g)
  • salt
  • olive oil


Step 1: Soup

Blanch 16 beefsteak tomatoes and 2 San Marzano tomatoes.

Empty their seeds and membranes into a small bowl. Filter the juice, and set aside.

Chop the flesh of the beefsteak tomatoes into large cubes and the San Marzano into a small dice. Refrigerate in a small bowl.

Cut the bread into a large dice, and place into a bowl.

Cover with the reserved tomato juice and red wine vinegar. Set aside to soak.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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