SPANISH TOMATO SOUP

By BobD

Ingredients

• 8 SERVINGS
• Bell peppers and cumin add sweetness and spice to this tangy tomato soup, but it's the pimento that really pulls all the flavors together.
• 4 1/2 lb tomatoes
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/4 cup extra-virgin olive oil
• 1 teaspoon sweet pimento smoked paprika)
• 3 garlic cloves, peeled
• 1 teaspoon cumin seeds
• 1/2 cup coarse bread crumbs (from a day-old baguette)
• 2 cups fresh figs or seedless green grapes, halved

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

Peel, seed and coarsely chopped tomatoes.

Cook onion and bell peppers in oil with 1/2 tsp salt in a wide 5-qt heavy pot over medium heat, stirring occasionally, until soft, about 15 minutes.

Stir in tomatoes, pimentO and 1/2 tsp salt and cook, uncovered, stirring occasionally, until tomatoes are tender and falling apart, about 20 minutes.

Meanwhile, crush garlic to a paste with cumin using a mortar and pestle (or crush cumin with side of a heavy knife, mince and mash garlic, and stir together).

Stir garlic-cumin paste and bread crumbs into tomato mixture.

Puree soup in batches in a blender until smooth and return to cleaned pot.

Thin to desired consistency with water and season with salt and pepper.

Serve soup topped with figs or grapes, depending on the season.

COOKS NOTE: Soup can be made 1 day ahead and chilled. Reheat.