Top | Soups
(recipe, Kim Carlson)
At the height of tomato season, when temperatures outside run high and hearty appetites disappear, this recipe is a welcome thing. My friend Kari learned it from a Spanish cook and modified it to suit her taste. We've modified it further but still like to think it has something authentic going for it.
- 2 lb. ripe tomatoes, quartered
- 2 garlic cloves, peeled and coarsely chopped
- 1 medium red bell pepper, coarsely chopped
- 1 cube (about 2 inches square) crustless bread from a firm-textured, French-style loaf
- 2 Tbsp. sherry vinegar
- 2 tsp. kosher or sea salt
- ½ tsp. ground cumin
- 1 tsp. sugar
- ½ cup mild extra-virgin olive oil
- Chopped parsley leaves, for garnish
- Chopped sweet bell peppers, for garnish
- Place half of the tomatoes, garlic, pepper, bread, vinegar, salt, cumin, and sugar in a food processor. Blend until no large pieces remain. With the motor running, add the remaining tomatoes, and when well processed, gradually add the oil. Beat as smooth as possible.
- Optional: Pass the purée through a food mill or strainer, pressing the back of a metal soup ladle against the pulp to extract as much liquid as possible. Discard the solids.
- Chill for several hours or overnight. Taste for salt and vinegar and adjust those flavorings if necessary. If you desire a less-hearty soup, thin it with ice water. At the table, pass bowls of chopped parsley and sweet bell peppers as garnishes.