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.
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This was fairly quick and easy to make. It was a big hit at the table.
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