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Icy Tomato Soup
© Quentin Bacon

Icy Tomato Soup

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 6
  • MAKE-AHEAD
  • VEGETARIAN

Plum tomatoes, cherry tomatoes and tomato paste ensure that this soup is ultra-tomatoey.

  1. 2 1/2 pounds plum tomatoes, coarsely chopped
  2. 3 cups water
  3. 1 tablespoon tomato paste
  4. 1 onion, minced
  5. 2 garlic cloves, minced
  6. 1 teaspoon dried oregano
  7. 1/4 teaspoon crushed red pepper
  8. Pinch of granulated sugar
  9. 1/2 cup heavy cream
  10. Salt and freshly ground black pepper
  11. 1 pint cherry tomatoes
  12. 1 tablespoon extra-virgin olive oil
  13. 1 teaspoon confectioners' sugar
  14. 2 tablespoons chopped dill
  1. In a medium saucepan, combine the plum tomatoes with the water, tomato paste, onion, garlic, oregano, crushed red pepper and granulated sugar. Simmer over moderate heat, stirring a few times, until the tomatoes are very tender, about 20 minutes. Add the cream and simmer for 1 minute.
  2. Puree the soup in a blender and pass it through a coarse strainer into a medium bowl. Season with salt and black pepper. Refrigerate the soup until cold, about 1 hour.
  3. Meanwhile, preheat the oven to 375°. Spread the cherry tomatoes on a rimmed baking sheet and toss with the olive oil, confectioners' sugar and a large pinch of salt. Bake for about 10 minutes, until the skins start to wrinkle. Transfer the tomatoes to a bowl and toss with the dill.
  4. Ladle the soup into bowls, garnish with the roasted cherry tomatoes and serve.
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