Chilled, Marinated Heirloom Tomato Soup
Ingredients
- 1 ½ pounds ripe heirloom tomatoes, cored and quartered (do not peel)
- 4 tablespoons Italian tomato paste
- 2 teaspoons fine sea salt
- ¼ teaspoon ground piment d’Espelette or dried Anaheim chilies
- 1 tablespoon best-quality red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 20 fresh basil leaves
- 1 cup water
- Basil sprigs, for garnish
Method
- In the bowl of a blender or food processor combine the tomatoes, tomato paste, salt, piment d’Espelette, vinegar, olive oil, water and basil leaves. Purée to a smooth liquid. Taste for seasoning adding more salt, piment d’Espelette if needed. The soup can be served immediately, but the flavors benefit from ripening for at least 3 or up to 24 hours in the refrigerator. The soup may separate a little if left to sit, but you can bring it back to an emulsion by returning it to the blender and blending for 30 seconds.
- To serve, pour the soup into chilled soup bowls. Garnish with basil sprigs and serve.
This stunning soup, all red, all fresh, is full of honest tomato flavor. This liquid blend of tomatoes seasoning, top-quality olive oil and vinegar makes you feel as though you are drinking your salad!