Mark Bittman's Charred Tomato Bisque Recipe

Bite into a vine-ripened tomato and summer itself bursts into your mouth.

Adapted from Mark Bittman's Kitchen Express by Mark Bittman

From Reader's Digest

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Serve Mark Bittman's bisque warm or chilled.

You Will Need
4 to 6 large ripe tomatoes
3 garlic cloves, smashed
Salt and pepper
2 or 3 tbs. olive oil
1 cup cream
1/2 cup basil leaves

What to Do
1. Heat broiler. Cut tomatoes into thin slices, and spread them out on a rimmed baking sheet; top with garlic, salt, and pepper, and drizzle olive oil over all.

2. Broil until tomatoes are beginning to blacken, turning as necessary, about 8 minutes total; remove garlic with tongs as soon as it turns golden.

3. Purée everything with cream and basil. Warm gently in saucepan or chill for a few minutes in freezer. Serve with grilled cheese sandwich or breadsticks.

Adapted from Mark Bittman's Kitchen Express by Mark Bittman (Simon & Schuster)

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From Reader's Digest - August 2009

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Mark Bittman's Charred Tomato Bisque Recipe

Bite into a vine-ripened tomato and summer itself bursts into your mouth.

From Reader's Digest - August 2009

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