This is a soup for the height of summer, when tomatoes are abundant and perfectly ripe.

　　

Ingredients

makes about 1 1/2 quarts; 4 servings

　　2 tablespoons olive oil

　　1 tablespoon butter

　　1 medium onion, sliced

　　1 small leek, white and light green parts, sliced

　　A pinch of salt

　　2 garlic cloves, peeled and sliced

　　2 pounds ripe tomatoes (about 10 medium tomatoes), washed, cored, and sliced

　　1 scant tablespoon white rice

　　A large pinch of salt

　　1/2 bay leaf

　　1 small sprig of savory, thyme, or basil

　　1 cup water

　　1 tablespoon butter

　　

Step 1

Warm a heavy-bottomed pan. Add: 2 tablespoons olive oil, 1 tablespoon butter, 1 medium onion, sliced, 1 small leek, white and light green parts, sliced, A pinch of salt.

　　

Step 2

Cover and cook until soft but not brown. Add water to keep from browning if necessary. Add: 2 garlic cloves, peeled and sliced.

　　

Step 3

Cook for about 2 minutes, then add: 2 pounds ripe tomatoes (about 10 medium tomatoes), washed, cored, and sliced, 1 scant tablespoon white rice, A large pinch of salt, 1/2 bay leaf, 1 small sprig of savory, thyme, or basil.

　　

Step 4

Cook over medium heat, stirring occasionally, until the tomatoes fall apart. Add: 1 cup water, 1 tablespoon butter.

　　

Step 5

Continue cooking for another 10 minutes, until the rice is tender. Remove the herb sprig. Carefully ladle the soup into a blender not more than one-third full. Blend until smooth, about 1 minute. Pass the puréed soup through a medium strainer to remove skins and seeds. Taste for salt. Add more water if the soup is too thick.

　　

Variations

Step 6

Omit the rice for a thinner soup.

　　

Step 7

Garnish the soup with crème fraîche and mint, or with buttered croutons, or with torn basil or finely cut chives and olive oil.

　　The Art of Simple Food