This ultra simple soup can be eaten hot or cold and is the perfect way to enjoy summer tomatoes. Don’t let the cooking time scare you – this tomato soup practically cooks itself.
|Yield||4 to 6 servings|
|Directions||Melt the butter over low heat, add the shallots, and sauté for 5 minutes.
Add tomatoes, salt, and water, cover, and cook, stirring occasionally, for three hours.
Force the soup through a food mill or strainer into a bowl. Add pepper, taste, and adjust seasonings.
This tomato soup can be served hot or cold.
|Variations and additions||
Adapted from the recipe for "Summer Tomato Soup" in Vegetarian Cooking for Everyone (read my review).
|Key to abbreviations and conversions|