Granny’s Tomato Soup from Sud de France by Caroline Conran
Joseph Delteil, the kitchen-sage, would approve of this dish. When making tomato soup, he advises, ‘the tomatoes must not be over cooked – cheeks on fire, cool at heart.’ To be able to make...
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Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Ladle
- Mixing bowl
- Spoon
Ingredients
- 8 ripe, red tomatoes, skinned
- handful of basil leaves, torn, or fresh thyme leaves
- bouillon or chicken stock (or use stock cube)
- olive oil
- salt, pepper
- 4 thick slices of good French bread (8 if using baguette)
- 4 cloves garlic
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