Food and wine pairing

Dice the tomatoes and bread (the skin can be removed from the tomatoes by cutting a cross in the top, then plunging them 30 seconds in boiling water).
Sauté the onions in hot oil and butter.
Add the diced bread and tomatoes as well as the water; simmer for a half-hour.
Gently stir.
Add the bouillon cubes, salt, pepper as well as thyme and leave it to simmer another 20 minutes.
Share the cream among the soup dishes, then add the soup.

Wine and food pairing:
This soup is served during the harvest, but it's not easy to combine it with a Chasselas, due to the relatively high acidity of the tomatoes. Thus, the wine should have tannins, such as we find in red wines. A Chasselas Sauser and unfiltered Chasselas however, also work very well with this.
 

Recipe:
«Chasselas – de Féchy au Dézaley» de Chandra Kur