note: The larger British pint is used here; you'll need about 7 1/2 cups boiling water to start the soup.
Into 3 pints (7 1/2 cups ) of boiling water put 1 pound of French beans cut in inch lengths, 4 medium-sized potatoes, chopped finely, and 3 chopped, peeled tomatoes. Season with salt and pepper and let them boil fairly quickly. When the vegetables are almost cooked, throw in 1/4 pound of vermicelli and finish cooking gently.
Have ready the following preparation, known as an aillade. In a mortar pound 3 cloves of garlic, a handful of sweet basil and a grilled tomato without the skin and pips (seeds). When this paste is thoroughly smooth, add 3 tablespoons of the liquid from the pistou. Pour the pistou into a tureen, stir in the aillade and some grated Gruyere cheese.
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