Serve Mark Bittman’s bisque warm or chilled.
- 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
How to make it
Adapted from Mark Bittman’s Kitchen Express by Mark Bittman (Simon & Schuster)
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