This past August at the market, chef and owner of New Rivers restaurant in Providence Bruce Tillinghast shared his culinary talents with a tasting of his Fresh Tomato Soup with Basil Garnish. Tillinghast has long been a supporter of farmers’ markets and incorporates fresh local and organic ingredients into the restaurant’s dishes. Although the tomato crop has been dismal this season, this is an excellent recipe to keep tucked away for next year!
tomato soup tasting at the market
Fresh Tomato Soup with Basil Garnish
(Recipe courtesy of New Rivers)
Serves 4-6
3 lbs of ripe, red garden tomatoes, unpeeled
1 generous teaspoon of minced garlic
1 teaspoon salt
Fresh ground pepper to taste
Juice of one lemon
~or 3 tablespoons of white balsamic vinegar
¼ cup olive oil
Chop the tomatoes, remove and discard any fibrous core. In a large bowl, toss with garlic, salt and pepper and lemon juice or vinegar. Macerate for 2 hours in refrigerator. Puree in blender until smooth, adding olive oil while blending. Strain, adjust seasoning with salt, pepper or lemon juice/vinegar to taste and chill. To serve, whisk if soup has separated, pour into bowls and garnish.
Garnish: your choice or mixture of:
Fine dice tomatoes marinated same way
Chiffonade of basil leaves
Drizzle of extra virgin olive oil or basil oil
Basil Oil
Briskly blanch basil leaves, then drop into an ice bath, and then pat dry. Finely chop basil and add to olive oil with a pinch of garlic. Let sit and then strain.
