Recipe of the week: Cold cherry and tomato soup
Soup is not just a winter food.
Soup is not just a winter food, said Jane Touzalin in The Washington Post. A chilled summer soup is a great way to “satisfy us in lighter ways” and “make use of the fresh produce piled high at the farmers market.” On a stifling day, when the thought of a hot stove feels unbearable, all you need is a knife, a blender, and 30 minutes of refrigerator time to get this cold Spanish tomato soup to the table.
Cold cherry and tomato soup (Adapted from a recipe by chef José Andrés of Think Food Group)
1½ lbs (about 6) plum tomatoes, cored and cut into quarters1 small (4 oz) green bell pepper, stemmed, seeded, and coarsely chopped18 oz fresh sweet cherries, pitted, plus several halved and pitted cherries for garnish1 tbsp sugar1 tbsp freshly squeezed lemon juice1 clove garlic6 tbsp sherry vinegar, or more to taste1 cup extra-virgin olive oil, or more to taste (up to 3 cups)2 tsp to 2 tbsp salt, to taste
Working in batches if necessary, combine tomatoes, bell pepper, cherries, sugar, lemon juice, garlic, and sherry vinegar in a blender and puree into thick liquid. The mixture will turn a lovely pink color. Taste for acidity, which will vary according to sweetness of tomatoes and cherries, and add a little vinegar if needed.
Add oil and salt to taste and reblend. Transfer to storage container, straining through a fine-mesh strainer if you want a perfectly smooth soup, and refrigerate for at least 30 minutes. Serve cold, garnished with the fresh cherry halves. Serves 6.