Heirloom tomato soup with garlic croutons from Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook A Wolf, Staple & Fancy Mercantile, and Tavolàta by Ethan Stowell and Leslie Miller

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Notes about this recipe

  • Rutabaga on August 01, 2015

    This soup is both soothing and revitalizing on a hot summer day. Like many of Stowell's recipes, top quality ingredients are essential, so make it only when local heirloom tomatoes are at their peak, and use you best olive oil. and vinegar (I used my new bottle of Espelt moscatell vinegar - it's amazing!). The texture is like velvet even though there is no dairy. For croutons, I used leftover rosemary bread from a loaf I had hollowed out to make a pressed sandwich.

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