Adapted from the editors of Time-Life books
Italian Tomato Soup
Minestra di Pomidoro
To make crostini, saturate slices of bread with melted butter, spread them thickly with grated Parmesan and cook them in
a moderate oven for 10 minutes. An anchovy fillet may be placed on each slice. Cooks Note: we normally don't use butter when making crostini, but use olive oil instead. Slice crusty Italian bread into rounds and place in the oven under the broiler till slightly brown about 2 minutes. Take the slices out turn them over and toast the other side. Then rub the toast with a garlic clove and drizzle or brush with olive oil.
To serve 4
Melt the tomatoes in the olive oil; add the garlic and the parsley or basil or marjoram. Cook for 5 minutes, then add the stock, salt and pepper, and a pinch of sugar. Cook for 5 minutes more only. By this method the flavor of the tomatoes is retained and the soup tastes very fresh. In the summer this soup can be eaten iced, accompanied by hot crostini of cheese and anchovy.
Cooks note: Concerning the melting of the tomatoes.
I agree that the tomatoes should not be over cooked, but I like the sweetness created by cooking off some of the liquid rather than adding sugar. To maintain a fresh tomato taste, I add a half a dozen medium tomatoes right at the end. Cook for five minutes, then run the whole works through a food mill to rid it of skin and seeds. I especially like the taste of fresh marjoram in this tomato soup but any bright flavoured herb or a blend of herbs will work just fine.
Optional garnish of roasted red cherry tomatoes
and sour cream.
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