Chilled roasted tomato and garlic soup, with a drizzle of linseed oil

Recipe by our ambassador Florence Oustau, published on her blog Zest de Flow.

Three tomatoes, three garlic cloves, an oven - and a drizzle of virgin linseed oil just before serving: Florence Oustau’s chilled roasted tomato and garlic soup is the very definition of a gourmet summer. Roasting concentrates the juices of the tomatoes, and a night in the fridge does the rest.

Ingredients (for 2 people)

• 3 large tomatoes
• 3 unpeeled garlic cloves
• 2 tbsp olive oil
• Pepper, fleur de sel, ground thyme

Topping

• 1 tbsp linseed oil from Lin des Pyrénées
• 1 tsp kasha (roasted buckwheat)
• Basil leaves
• 1 slice of toasted bread

Florence’s method

1. Wash the tomatoes, remove the stalks and cut them in half widthways.
2. Arrange them in a gratin dish with the unpeeled garlic cloves. Salt, pepper, thyme, olive oil.
3. Roast for 30 minutes in the oven at 180 °C.
4. Leave to cool, then pour the tomato flesh (with or without the skin), the roasted garlic pulp and the juices from the dish into the blender.
5. Blend for 2 minutes at full speed until smooth. Refrigerate overnight.
6. Serve well chilled: toasted bread, kasha, a drizzle of linseed oil and fresh basil.

Linseed oil is always added cold, just before serving: its hazelnut flavour gives the soup its signature without ever being cooked - it is all explained in our complete guide to linseed oil. Fancy a complete summer menu? Dip into the recipes from our ambassador chefs.