For the best flavour, it is important to use only fully ripened, flavourful tomatoes in this soup.
ingredients
serves 6
3 - 3 1/2 pound ripe tomatoes, peeled and roughly chopped
4 garlic cloves, crushed
2 tbsp balsamic vinegar
4 thick slices whole wheat bread
black pepper
low fat fromage frais, to garnish
method
1. Place the tomatoes in a blender with the garlic. Blend until smooth.
2. Pass the mixture through a sieve to remove the seeds. Stir in balsamic vinegar and season to taste with pepper. Put in the fridge to chill.
3. Toast the bread lightly on both sides. While still hot, cut off the crusts and slice the toast in half horizontally. Place on a board with the uncooked sides facing down and, using a circular motion, rub to remove any doughy pieces of bread.
4. Cut each slice into four triangles. Place on a grill pan and toast the uncooked sides until lightly golden. Garnish each bowl of soup with a spoonful of fromage frais and serve with the Melba toast.
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