CHILLED TOMATO SOUP WITH GOAT CHEESE AND OLIVE PUREE (for eight)
10 to 12 medium fresh tomatoes (about 3 pounds), cored, peeled, seeded and chopped
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
2 teaspoons fine sea salt
8 teaspoons soft, fresh goat cheese
8 teaspoons olive puree from Nyons (recipe follows)
12 fresh mint leaves, cut into a chiffonade
1.Place the soup bowls into the refrigerator to chill.
2. In a food processor or a blender, combine the tomatoes, lemon juice, olive oil and salt. Puree. Taste for seasoning. Transfer to a bowl and cover securely with plastic wrap. Refrigerate for at least 1 hour and up to 24 hours.
3. At serving time, reblend the soup to a smooth puree with an immersion blender, food processor or blender. Put the soup into the soup bowls. Break off a small piece of goat cheese and, with your hands, roll the cheese into a tiny ball. Place the ball of cheese on top of the soup in the center of the bowl. Place a tiny dollop of olive puree alongside the goat cheese. Garnish with mint and serve.
NOTE: To peel tomatoes, remove the core of the tomato with a sharp knife. With a vegetable peeler, peel the tomato using a back-and-forth sawing motion. In recipes like this, where the tomato is not cooked, this method of peeling preserves its flavor and texture. In recipes where the tomato will be cooked, you might prefer to remove the peel by plunging the (uncored) tomato into boiling water for 1 minute and then slipping off the skin.
CRÈME D’OLIVES NOIRES DE NYONS (1-1/2 cups)
2 cups best quality French brine cured olives, pitted
2 teaspoons herbs de Provence
1.In a food processor or blender, combine the olives and herbs. Blend to a thick paste. Transfer to a container and cover securely. Store, refrigerated, for up to 1 week.
from Patricia Wells, The Provence Cookbook