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October 3, 2015 / Chris Blum

Heirloom Tomato Soup

This soup from Patricia Wells is by far my favorite tomato soup. It comes together in less than 10 minutes, be sure to chill it well before serving.

1½ lb ripe heirloom tomatoes, cored and quartered (do not peel)
½ c tomato paste
2 tsp fine sea salt
1 tsp ground piment d’Espelette or other ground mild chile pepper
2 TBSP sherry-wine vinegar

Combine all the ingredients in a a blender or a food processor. Add 1-2/3 cups water and puree to a smooth liquid. Taste for seasoning.

Serves 4 – 6.


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