Suzanne’s Recipe 2- 2015 Soupe froide a la Tomate et Grana Padano
After the searing heat in the city yesterday I needed a quick, light refreshing dish. One of my favourites is chilled Tomato soup. The key ingredient is tomatoes full of flavour, it is worth looking around for organic or homegrown ones as these have the best taste. All you have to do is put them through a food processor with some olive oil and a couple of slices of old bread to thicken the mixture. The mixture is strained through a sieve to remove skins and pips. There is no fussing around with peeling or cooking. I add some fresh basil leaves, ice cubes and some grated Grano Padana. I find that the slightly toasty flavour of Grana Padano goes better with the soup than the stronger Parmeggiano. The soup can be made the day before and kept chilled in the fridge.
I suggest serving this refreshing dish with a glass of Sancerre, a Sauvignon Blanc from the Loire valley.
Ingredients for 4 starter portions:
- 1 kg ripe tomatoes
- 2 slices of country bread
- 60 ml of good quality olive oil
- 8 large basil leaves
- 50g Grana Padano grated from the French Market shop
1 Bottle of Alphonse Mellot Sancerre from the French Market shop
- Wash the tomatoes and basil leaves.
- Remove stems and the core of the tomatoes with the point of a sharp knife
- Slice tomatoes into quarters.
- Place in food processor and blend well.
- Remove bread crusts and cut bread into chunks
- Add the bread to the tomatoes and blend well
- Strain the liquid into a large bowl through a sieve, using the back of a wooden spoon to press as much juice as possible through the sieve.
- Add the olive oil and blend again.
- Add salt and pepper to taste and mix in well
- Chill in the fridge.
- Grate the Grana Padano
- To serve. pour into individual bowls, add a couple of ice cubes, top with 2 basil leaves and some grated Grana Padano.
- Serve well chilled with a glass of Aphonse Mellot Sancerre from the Loire valley