WHY THIS RECIPE WORKS: In Mexico, soup is an integral part of la comida—the main meal of the day, generally eaten in the late afternoon. In fact, many feel that the meal isn’t complete without a hot soup course. However, during the warmest months of the year, chilled soups provide a reprieve from the
oppressive heat. A chilled tomato soup is a refreshing addition to a Mexican dinner, but only if it shines with bright tomato flavor. The key to deep, concentrated tomato flavor turned out to be salting: We tossed the chopped tomatoes with salt and let them drain for an hour. A slice of bread provided body
and “creaminess” without the flavor-dulling effect of heavy cream, and for even more robust tomato flavor, we soaked the bread in the liquid released by the tomatoes. Processing the soup in a blender and then straining it through a fine mesh strainer produced an emulsified, smooth texture. Fresh cilantro provided herbal notes while rich, tangy crema complemented the brightly-flavored soup. Be sure to use juicy, ripe tomatoes in this recipe. For the best flavor, allow the soup to sit in the refrigerator overnight before serving.
Serves 4
INGREDIENTS:
- 3½ pounds tomatoes, cored and chopped coarse
- Salt and pepper
- 1 shallot, peeled and halved
- 1 garlic clove, quartered
- 1 teaspoon sugar, plus extra for seasoning
- 1 slice hearty white sandwich bread, crust removed, torn into 1-inch pieces
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon sherry vinegar, plus extra for seasoning
- 3 tablespoons minced fresh cilantro
- ½ cup Mexican crema
INSTRUCTIONS:
- Toss tomatoes with ½ teaspoon salt and let drain in fine-mesh strainer, set over bowl to reserve drained liquid, for 1 hour. Toss drained tomatoes with shallot, garlic, and sugar in separate bowl. Add bread to drained tomato liquid, let soak for 1 minute, then stir into tomatoes.
- Transfer half of mixture to blender and process for 30 seconds. With blender running, slowly drizzle in 3 tablespoons oil until completely smooth, about 2 minutes. Strain through fine-mesh strainer into large bowl, using rubber spatula to help pass soup through strainer. Repeat with remaining mixture and remaining 2 tablespoons olive oil; strain into bowl.
- Stir in vinegar and season with salt and pepper to taste. Cover and refrigerate until chilled and flavors meld, at least 2 hours or up to 2 days.
- Before serving, season soup with salt, pepper, extra sugar, and extra vinegar to taste. Stir in 2 tablespoons cilantro. Garnish individual portions with remaining 1 tablespoon cilantro and drizzle with crema.
