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The Inn at Buckeystown
Hearty Tomato Garlic Summer Supper Soup
A great way to get rid of the bumper crop of tomatoes. I drop them into boiling water for a few seconds and the peel slips right off! Bag extra and freeze for winter convenience. This dish is reminiscent of a Basque or French Garlic Soup with bread from my German heritage. Mesclun with a garlicky dressing and a fresh fruit sorbet will make this a memorable supper.
Combine chicken stock, tomatoes, onions, and garlic into a large soup pot. Bring to a boil, cover, and simmer for 1/2 hour. Add salt and pepper to taste.
In a separate bowl, combine the bite-size bread and cheese. Divide this mixture into 8 large soup bowls, fill with hot soup, and garnish with chopped cilantro.
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