Granny’s Tomato Soup

Joseph Delteil, the kitchen-sage, would approve of this dish. When making tomato soup, he advises, ‘the tomatoes must not be over cooked – cheeks on fire, cool at heart.’

To be able to make such a good soup out of a tomato and a slice of bread is a bit of a miracle, handed down by the frugal cooks of an older generation. This is a version of one in a collection of recipes by the pupils of the Collège of the coastal town of Sigean – facing Gruissan across a wide étang that rea