Tomato soup with arugula, torn croutons, and pecorino from Six Seasons: A New Way with Vegetables (page 270) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Rinshin on September 23, 2019

    Excellent soup. Due to minimal cooking of tomatoes, it is very light and fresh tasting compared to deeper taste of long cooked tomatoes. In Epicurious version, 1 C of water is added. I took the middle ground and added 1/2 C. Had watercress to use up and it added the green spicy component to the soup instead of arugula. Added the hot sauce per individual taste instead of adding to the whole soup. Used immersion blender. Makes great use of abundant end of the season home grown tomatoes and thyme. Photo added.

  • joanhuguet on August 20, 2019

    This is now my favorite tomato soup. Fresh tasting due to being nearly raw, without a hint of sweetness or starchiness. The hot sauce adds liveliness without making the soup spicy. I’ve switched up tomato variety/color, herbs, and garnishes to great effect.

  • mjperkins on July 29, 2019

    The hot sauce makes the difference.

  • SheilaS on August 20, 2018

    If you're going to make soup with mid-summer tomatoes, this is probably the one you should make. There's a bit of onion, a little garlic, a dash of hot sauce but it's all about beautiful tomatoes, cooked for just 5 minutes and then puréed. The garnishes add texture and depth so don't skip them. I added a teaspoon of honey to balance the acid in the tomatoes but otherwise made it as written.

  • Yildiz100 on September 29, 2017

    I was super skeptical about this because it is cooked for such a short time and because it has no added water, but it turned out pretty well. It is weirdly in between cooked and raw and I am not sure that was a good thing. The author does not instruct you to peel the tomatoes which concerned me, but with my immersion blender there were no noticeable skins. (If you use a fp you might have noticeable bits of skin though.) It is very fresh tasting so I thought it might be good cold, as the author suggests, so I gave that a try. It was a flop though. The arugula doesn't have much bite in the soup but it looks great. The croutons are delicious. We ate the extras like chips.

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