Chilled Tomato and Red Pepper Soup

Ingredients

For the olive purée

  • 1 1-inch-thick slice French baguette, crust removed
  • 1/4 cup brine-cured black olives, such as Kalamata, pitted
  • 1 small clove garlic
  • 1 tablespoon extra-virgin olive oil

For the soup

  • 1-3/4 pounds ripe tomatoes (about 5 medium), cored and halved crosswise
  • 1-1/3 pounds red bell peppers (3 to 4 large), halved lengthwise, cored, and seeded
  • 1/4 cup extra-virgin olive oil
  • 3 large cloves garlic, finely chopped (1-1/2 tablespoons)
  • 1 teaspoon sweet smoked paprika
  • Kosher salt and freshly ground black pepper
  • 2 1-inch-thick slices French baguette

Preparation

Click here for preparation method.

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