A classic French soup … delicious if carefully made.
Here is a quick-to-make soup which sounds implausible but is actually very nice. It can be eaten hot, warm or cold. As a variation, you could use Boursin or similar instead of vache-qui-rit.
From Edouard de Pomiane via Elizabeth David, who says it ‘makes tomatoes taste startlingly unlike any other dish of cooked tomatoes’.
We had it as a starter but we reckoned it would be fab with some nice fillet steak – or with roast/grilled lamb.
The Catalan national dish — “bread and tomatoes”, which I admit doesn’t sound very exciting. But with ripe tomatoes and good olive oil, it is delicious. A simple starter; or, in Catalonia, a breakfast dish.