Chilled Tomato Soup with Goat Cheese and Summer Herb Bread.......Patricia Wells Style

Before we get back to Patricia Wells' recipes, let me say thank you to 3SidesofCrazy, Celia, Norma and Rick and Kelly for following my blog!

Want a nice looking cool lunch with a minimum of fuss?

Patricia Wells' Provence cookbook has quite a variety of breads and soups to choose from. With the temperatures reaching higher than comfortable levels (I am not a fan of Summer heat), a chilled soup is perfect. Combine this refreshing all-natural soup with an herb bread (no knead bread - super easy!) and you have a delicious lunch.

Chilled Tomato Soup with Goat Cheese
Potage Glace a la Tomate au Fromage de Fromage de Chevre



You'll need these simple ingredients........

10 to 12 medium fresh tomatoes (about 3 pounds), cored, peeled, seeded and chopped
2 TB freshly squeezed lemon juice
1 TB extra-virgin olive oil
2 teaspoons sea salt
8 teaspoons soft goat cheese



Place soup bowls in refrigerator to chill.

In a food processor or blender, combine tomatoes, lemon juice, olive oil and salt. Puree. Transfer to a bowl and cover securely with plastic wrap. Refrigerate for at least one hour and up to 24 hours.


At serving time, reblend soup to a smooth puree with an immersion blender, food processor or blender. Pour soup into bowls. Break off a small piece of goat cheese and, with your hands, roll the cheese into a tiny ball. Place ball of cheese on top of soup in center of the bowl.




A fine accompaniment is Summer Herb Bread




Summer Herb Bread
Cake aux Fines Herbs

Ingredients you'll need...this is so simple and no kneading.

1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, lightly beaten
1 cup non fat yogurt
2 tablespoons French mustard
1/2 cup freshly grated Parmigiano-Reggiano or Swiss cheese
1/4 cup freshly chopped chives
1/4 finely minced thyme

Preheat oven to 425 F

In food processor or blender, combine all ingredients except cheese and herbs. Blend well.

Now add cheese and herbs, blend.

Pour batter into bread pan and place in the middle of the oven. Bake until golden and firm, about 45 minutes. Remove from pan and let cool on a rack.

Serve at room temperature. This will keep for 3 days.





I'm not done with this cookbook yet...stay tuned!

8 comments:

Kim said...

I've never had the chance to look through a Patricia Wells cookbook, but you've definitely convinced me. I'll have to check one out.

I love the cold tomato soup with the goat cheese balls, but that herb bread is calling my name....carbs with mustard, cheese and herbs - yum! Save me a slice :)

Chow and Chatter said...

this looks like the most perfect summer lunch

Rebecca

Carla and Michael said...

I am in love with the sound of that bread. Soups not bad either.
Thanks.

Pierce said...

Kim, I love Patrica Well' books. Sometimes the recipes are too ambitious for me but lost of times, easy peasy!
I am still drooling over the Tyler Florence book you turned me on to!

Rebecca - Thank you so much - it was a cool down meal. Light fare.

Carla and Michael - Soup was perfect for a hot day. Sometimes I am not a fan of Florida's heat :-(

Le laquet said...

In terms of chilled soups I've only ever eaten gazpacho in Spain - love it! Cool, refreshing and garlicky. Unfortunately Si doesn't like it :o( so I only get to order it if I go out. Too damn hot today T ... bloody melting, could do with some gazpacho right now ;o)

girlichef said...

You're rockin' that book, aren't ya!? This looks like a nice summer meal...esp. w/ the bread and some cheese on the side. YUMMY =)

Drick said...

chilled soups are just great, need to do more with them in this heat, that bread sound just amazing...

Pierce said...

Jo - Simon doesn't like gazpacho? Bummer....maybe you should whip up a batch for you and serve him something else. The summer heat just demands cool meals!

Girlichef - Oh yeah, girl, we've had about six of her recipes so far and I have more to post.

Drick - Let me know if you try it. We were talking about your creamy seafood pasta again today...it's scheduled to be on our menu next week :-)

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