Servings: four as a first course or light lunch.
I like to use fleur de sel (French sea salt) in uncooked recipes for its sweetness, as opposed to the more metallic taste of iodized or kosher salt. If you can’t find it, use a good quality sea salt. Make the soup close to serving time; chilling it for too long mutes the bright tomato flavors.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This was fairly quick and easy to make. It was a big hit at the table.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?