This soup is perfect during the summer when you have lots of fresh tomatoes on hand from the garden. Add cilantro and it’s a light, refreshing soup that can be served both warm and cold.
Serves 12
- 1 1/2 pounds ripe heirloom tomatoes, cored and quartered (do not peel)
- 1/2 cup Italian tomato paste
- 2 teaspoons fine sea salt
- 1 teaspoons ground piment d’Espelette or other ground mild chile pepper
- 2 tablespoons best-quality sherry-wine vinegar
- 1 cup fresh cilantro leaves, plus extra for garnish (can substitute basil leaves)
- 1 glug of extra virgin olive oil
- water, salt and pepper
Combine all the ingredients, except the extra cilantro leaves, in a blender or food processor. Add 1 2/3 cups water and puree to a smooth liquid. Taste for seasoning. The soup can be served immediately, but the flavors benefit from ripening for at least 3 hours and up to 24 hours, refrigerated.
Serve in soup bowls, garnished with cilantro leaves.
Recipe inspired by my sister Jayne and Patricia Wells (Salad as a Meal Cookbook)
Leave a Reply