Chilled Heirloom Tomato and Cilantro Soup

Makes 12 servings

annie hamnett

ingredients

Equipment:

A food processor or a blender; 12 chilled shallow soup bowls

Ingredients:

1 1/2 pounds ripe heirloom tomatoes, cored and quarters (do not peel)
1/2 cup tomato paste
2 teaspoons fine sea salt
1 teaspoon ground piment d’Espelette or dried Anaheim chilies (or ground mild chili pepper)
2 tablespoons tomato vinegar or best-quality sherry wine vinegar
1 cup fresh cilantro leaves
1 2/3 cup water

directions

Combine all the ingredients in a food processor or a blender and purée to a smooth liquid. Taste for seasoning. The soup can be served immediately, but flavors benefit from ripening for 2 to 24 hours, refrigerated. At serving time, reblend the soup. Serve in chilled soup bowls, topped with cilantro sprigs and flowers.