I came across this recipe in a book about cooking on a canal barge by Kate Ratliffe “A Culinary Journey in Gascony”. It makes a wonderful summery soup using loads of fresh tomatoes, but t it would be perfect for a fast day even in winter using tinned, bottled or frozen tomatoes. Adding an egg just before the end of cooking increases the protein content and gives added interest.
I would serve this over some toasted bread rubbed with garlic for a non-fast day.
So imagine yourself cruising along the Canal du Midi and stopping to buy a big bag of misshapen Marmande tomatoes, and enjoying this for lunch….
This recipe can be found in my book “5:2 Healthy Eating for Life“, available on Amazon in print or kindle format.