There are a lot of optional ingredients in this recipe. Use your discretion as you probably don’t want to add all of them. The soup should be packed with fresh flavor and not watery at all. If you don’t want to turn on the oven, start up the grill and roast the tomatoes whole (no oil on the grill – but add plenty when you blend).
Author:Mary Leir
Prep Time:15
Cook Time:15
Total Time:30 minutes
Yield:4 Servings 1x
Ingredients
Scale
3 pounds ripe red tomatoes, tops removed and cut in half
Extra-virgin olive oil
Fresh ground black pepper
Smoked Salt
3 cloves garlic
1/2 red onion, chopped
1 large cucumber, seeds removed and diced
1 red or green bell pepper, seeded and chopped
2 tablespoons red wine or sherry vinegar vinegar
2 slices rustic bread, cubed (optional)
2 tablespoons tomato paste (optional)
2 tablespoons fresh lemon juice (optional)
Pinch of sugar (optional)
6 dashes Tabasco (optional)
2 tablespoons fresh herbs (cilantro, basil, mint or parsley), chopped
Smoked paprika
Instructions
Preheat oven to 375°F.
Place tomatoes on baking sheet lined with parchment paper, cut sides up. Drizzle with olive oil, and generously season with fresh ground black pepper and smoked salt. Roast for 30 minutes.
If you are using a high speed blender, no need to peel or seed the tomatoes. Transfer to blender and add the garlic and onions. Blend until mostly smooth.
If you are making a chunky soup, divide cucumbers and peppers in half. Place half in the refrigerator for mixing in tomorrow. Place the remaining cucumbers and peppers in the blender (all of them if you are making a smooth soup) with the tomatoes.
Add the red wine vinegar, cubed bread (if using), and 4 tablespoons olive oil. Season with fresh ground black pepper and smoked salt. Blend until extremely smooth. Add water, vegetable broth, or tomato juice if the soup is too thick.
Taste and adjust seasonings adding more olive oil, red wine vinegar, and optional tomato paste, lemon juice, sugar, or Tabasco to get the flavor you want.
Pulse until all ingredients are well blended. Chill soup for at least a couple of hours, overnight if possible.
Remove the soup from the fridge and stir. Stir in reserved diced vegetables at this time. Check seasonings again. Ladle into bowls and garnish with chopped fresh herbs, a sprinkling of smoked paprika. Drizzle with more olive oil.