Andrea's Spicy BLT Soup

By mschweickert

Ingredients

• 2 pounds assorted tomatoes, roughly chopped
• Coarse salt and ground pepper
• 1 small cucumber, roughly chopped
• 2 medium Fresno chiles or jalapenos, stemmed and chopped
• 1/2 small yellow onion, chopped
• 1 garlic clove, smashed and peeled
• 2 teaspoons white-wine vinegar
• 1 slice white bread, crust removed, torn into pieces
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon sugar
• Chopped Egg and Garlic Vinaigrette
• Croutons, crumbled cooked bacon, and sliced lettuce

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Directions

Sprinkle tomatoes with 1/4 teaspoon salt; let sit 10 minutes. In a blender, combine tomatoes, cucumber, chiles, onion, garlic, vinegar, bread, oil, and sugar and puree until smooth, about 1 minute. Pour through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Cover soup and refrigerate until cold, about 2 hours (or up to 3 days). Season to taste with salt and pepper and serve with a drizzle of vinaigrette and desired toppings.