Notes: Serve chilled, with a splash of extra-virgin olive oil and toasted bread.
This is such a great soup for the full flavor of summer, feel very free to change vegetables to your liking.
Ingredients: 3 cloves garlic smashed
2 1/2 pounds tomatoes, roughly chopped
1 green or red bell pepper, seeded and chopped
1 onion, chopped
1 fresh Fresno or cayenne pepper, seeded and chopped
1/4 cup red wine vinegar
1/2 cup good-quality extra virgin olive oil
2 slices rustic bread, such as ciabatta
A good dash of Tabasco, or to taste
1 tablespoon salt
Instructions:
1. Place all ingredients except the bread in a large bowl and toss. Let stand for about 1 hour to allow juices to form.
2. Transfer all ingredients including bread to a blender blend to a smooth puree. If you desire an even smoother finish, push the mixture through a sieve. Check and adjust seasoning to your liking.
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