• 2 pounds ripe tomatoes
  • 2 garlic cloves (or one garlic clove and one shallot)
  • 3 slices of white bread
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1 tablespoon cider or sherry vinegar
  • Garnishes of choice (see below for suggestions)



  • In a saucepan, boil 8 cups of water.
  • To remove skins from tomatoes, make a cross with a knife on the bottom of each tomato then place them in the boiling water for 30 seconds.
  • Carefully remove tomatoes from water and peel and quarter the tomatoes, then put them in a blender.
  • Add the garlic cloves.
  • Next briefly soak the bread in water for a few seconds, to get it soft enough to squeeze it through your hands and add it to the blender.
  • Purée until smooth, about 3 minutes depending on your blender.
  • Then oil, salt, and vinegar and puree for another 15 to 20 seconds. Put soup in a container that can be covered with a lid and refrigerate for at least 2 hours.


Garnish Suggestions

  • When serving garnish with a drizzle of olive oil, chopped fresh herbs of choice, diced ham, bacon or prosciutto, or hard-boiled eggs, chopped onion or a crostini or crouton.
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