This is a soup for the height of summer, when tomatoes are abundant and perfectly ripe.
Recipe information
Yield
makes about 1 1/2 quarts; 4 servings
Ingredients
Preparation
Step 1
Warm a heavy-bottomed pan. Add: 2 tablespoons olive oil, 1 tablespoon butter, 1 medium onion, sliced, 1 small leek, white and light green parts, sliced, A pinch of salt.
Step 2
Cover and cook until soft but not brown. Add water to keep from browning if necessary. Add: 2 garlic cloves, peeled and sliced.
Step 3
Cook for about 2 minutes, then add: 2 pounds ripe tomatoes (about 10 medium tomatoes), washed, cored, and sliced, 1 scant tablespoon white rice, A large pinch of salt, 1/2 bay leaf, 1 small sprig of savory, thyme, or basil.
Step 4
Cook over medium heat, stirring occasionally, until the tomatoes fall apart. Add: 1 cup water, 1 tablespoon butter.
Step 5
Continue cooking for another 10 minutes, until the rice is tender. Remove the herb sprig. Carefully ladle the soup into a blender not more than one-third full. Blend until smooth, about 1 minute. Pass the puréed soup through a medium strainer to remove skins and seeds. Taste for salt. Add more water if the soup is too thick.
Variations
Step 6
Omit the rice for a thinner soup.
Step 7
Garnish the soup with crème fraîche and mint, or with buttered croutons, or with torn basil or finely cut chives and olive oil.
