Chilled roasted heirloom tomato soup
Ripe heirloom tomatoes take on a completely different character when you slow-roast them to concentrate and deepen that marvelous flavor.
It is quite easy to then turn them into a gorgeous red soup that you chill overnight. Pistou (France’s version of pesto, minus the pine nuts) and/or crème fraîche make excellent garnishes. The pistou gives it an herbaceous, almost minty earthiness, the crème fraîche a tangy creaminess. Serve it in low-ball glasses, swirling a little pistou or crème fraîche on the surface of each at the last minute.
From the story: A clink of glasses, a magnificent spread
Pistou
In a food processor, process the salt, garlic, basil and cheese until well combined. Slowly add in the oil, and process only until mixed. Set aside. Makes about one-half cup.
Tomato soup
Heat the oven to 400 degrees. Place the tomatoes, cut side up, in a large roasting pan. Add the salt, thyme, pepper, garlic and onion, shaking the pan so that the ingredients settle around the tomatoes. Roast for 2 hours. After 1 hour and 15 minutes, pour off some of the liquid and reserve, leaving enough liquid to cover the bottom of the pan. Remove the tomatoes from the oven and allow to cool slightly.
Remove the thyme sprigs. Blend the tomatoes with both the reserved liquid and the liquid remaining in the pan in a blender in batches (or with an immersion blender). Pour the soup through a strainer, pressing firmly on the solids. Chill overnight. The next day, serve cool or at room temperature, with the optional pistou, a dollop of crème fraîche or torn basil leaves.
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