By roasting the tomatoes and red peppers first, this cold soup gets an even richer, more concentrated flavor. Using the best quality olive oil you have on hand makes it even better.
Serves: 6Hands-on: 20 minutesTotal: 4 hours 20 minutesDifficulty: Easy
- 2 lbs. tomatoes
- 2 medium red bell peppers
- 3 oz. day-old French bread, crust removed
- 2 medium cucumbers, peeled, seeded, and chopped
- 4 garlic cloves, peeled and finely minced
- 2 Tbsp. sherry vinegar
- 1 Tbsp. Tabasco
- ½ cup olive oil
- 1 tsp. minced fresh tarragon
- ¾ tsp. salt
- ½ tsp. ground black pepper
- Heat the oven to 350°F. Put the tomatoes and bell peppers in a baking pan and roast for 30–40 minutes, until they are softened and the peppers are lightly charred. Remove from oven.
- Transfer roasted vegetables to a large bowl and let sit, covered, for 20–30 minutes to cool.
- Cut or tear bread into 1" pieces. Soak the bread in a small bowl of water for 10–15 minutes.
- When vegetables are cool enough to handle, remove peels, stems, and seeds. Do this over a bowl to make sure to catch their juices. Tear the tomatoes and peppers apart into small pieces and return to large bowl. Strain the juices and add to the tomato and pepper mixture.
- Add cucumbers, garlic, vinegar, Tabasco, and olive oil to bowl.
- Remove bread from soaking liquid. Do not squeeze out excess liquid. Add bread to bowl, along with tarragon, salt, and pepper.
- Transfer all ingredients to blender and blend until smooth. The soup should be smooth but with a slightly rough texture.
- Place soup in a serving bowl and refrigerate for at least 3 hours before serving.