Tomato and Bread Soup
- 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)
- 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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