Yield: Yields 6 cups
Servings: 6 to 8 as an appetizer
Roasted tomatoes, roasted red peppers, and sweet smoked paprika give this soup an intriguing smoky flavor. An easy-to-make olive purée adds a briny note. If you prefer, you can use store-bought black olive tapenade, preferably a variety without anchovies.
Read the article “Chill Out” for tips on giving your soup great flavor and smooth texture.
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Make Ahead Tips
The purée will keep covered at room temperature for up to 4 hours or in the refrigerator for up to 2 days. Bring to room temperature before using.
The finished soup can be refrigerated, covered, for up to 2 days. Adjust the seasoning and garnish just before serving.
This was the star of my dinner party last night, even for the sworn veggie hater! I did roast and char the red peppers (removing the skin) separately from the tomatoes. Then I added 1 Tbsp of the olive oil, & salt and pepper, to the halved tomatoes, roasting them at 400 degrees for about half an hour. When sauting the garlic and paprika, I cut the amount of oil to 2 Tbsp. My trusty food mill with the medium grind took care of the tomato skins, cores and some of the seeds. I finished the combined soup mixture with the stick blender for a silky texture.The bread in the olive puree created a muddy color and thick texture. Next time, I'll either buy some tapenade or delete the bread from the recipe with some added olive oil and an anchovy for a looser puree.
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