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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
If perfectly ripe summer tomatoes are available, use them in this simple but richly flavored, no-cook chilled soup, called salmorejo, from Andalusia in southern Spain. Campari or cocktail tomatoes also are a good choice, as they tend to be sweet year-round. Excellent results also require high-quality extra-virgin olive oil, so make sure the oil you use does not have bitter or harsh notes. Bread thickens the soup and gives it its creamy consistency; choose a crusty, country-style loaf with a relatively soft interior so the bread blends easily into the soup, but remember to remove the crust.
pounds ripe tomatoes (see headnote), cored
ounces country-style white bread (see headnote), crust removed, torn into small pieces (about 1½ cups)
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