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.
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.
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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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