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
All My Chefs suggests
Other recipes by Alain Ducasse