The bright flavors of tomato, orange juice and smoked paprika make this soup perfect for summer, as does its versatility: It's delicious chilled or hot. Naomi Pomeroy serves the soup with a side of maple-candied bacon, which she prepares by sprinkling bacon slices with maple sugar and baking them until crisp. More Recipes for Tomatoes
How to Make It
Preheat the oven to 400°. Line a rimmed baking sheet with parchment. Arrange the bacon on the paper and bake for 8 minutes, until almost crisp. Drain the oil from the baking sheet. Sprinkle the bacon with the sugar and bake for 8 minutes, until glazed; cool.
Meanwhile, in a saucepan, melt the butter in the oil. Add the onion and cook over moderately high heat until softened, 5 minutes. Add the garlic and cook over moderate heat for 30 seconds. Add the tomato paste and cook, stirring, until darkened, 2 minutes. Stir in the granulated sugar, smoked paprika, orange zest, piment d'Espelette, 1 tablespoon of salt and 1/4 teaspoon of pepper and cook for 30 seconds. Add the rosé and bring to a boil. Add the tomatoes with their juices; bring to a simmer. Remove from the heat.
Stir the water, orange juice and sour cream into the saucepan. Working in batches, puree the soup until smooth. Return the soup to the saucepan; season with salt and pepper. Reheat the soup, then ladle into bowls and serve with the bacon. Alternatively, the soup can be chilled and served cold.
Notes
Maple sugar is made from the boiled sap of the sugar maple tree. It's available at health-food stores.