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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was fairly quick and easy to make. It was a big hit at the table.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
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?