Ina Garten's Salmorejo Soup Barefoot Contessa Food Network

Ina purees tomatoes to make this chilled Spanish soup, the perfect dish for a light dinner!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Salmorejo
RECIPE COURTESY OF INA GARTEN
Total: 2 hr 10 min
Active: 10 min
Yield: 4 to 6 servings

Ingredients

2 pounds ripe red tomatoes cored and roughly chopped
2 1/2 ounces country white bread from a boule, crusts removed
1 red bell pepper, cored, seeded, and large-diced
1/2 cup chopped red onion
3 to 4 garlic cloves, depending on the size
1/4 cup tomato puree, such as Passata di Pomodoro
3 tablespoons good sherry wine vinegar
Kosher salt and freshly ground black pepper
3/4 cup good olive oil, plus extra for serving
Toasted Croutons, for serving (recipe follows)
Small cherry tomatoes and fresh basil leaves, for serving
Flaked sea salt, such as Maldon, for serving
Toasted Croutons
2 tablespoons good olive oil
2 1/2 ounces country white bread, crusts removed and 1/2-inch diced
Kosher salt and freshly ground black pepper

Directions

Place the tomatoes, bread, bell pepper, onion, and garlic in the bowl of a food processor fitted with the steel blade or in the glass jar of a blender and puree until you can only see tiny bits of the tomato skins. Pour the puree into a large bowl and whisk in the tomato puree, sherry vinegar, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil, cover, and refrigerate for just 2 hours for the flavors to blend. (If you refrigerate the soup for more than 2 hours, prepare the soup without the olive oil, refrigerate, and whisk in the olive oil before serving. The olive oil congeals in the soup if you refrigerate them together for more than 2 hours.)

Serve cold in shallow bowls and top with the warm toasted croutons, halved cherry tomatoes, julienned basil leaves, flaked sea salt, and a drizzle of olive oil.

Toasted Croutons:

To toast croutons, pour 2 tablespoons of the olive oil in a small (8-inch) saute pan and heat over medium-high heat until a drop of water splashed in the pan sizzles. Add the bread cubes and saute, tossing occasionally, for 4 to 5 minutes, until the bread is evenly browned. Sprinkle generously with salt and pepper.

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Ina Garten's Salmorejo Soup | Barefoot Contessa | Food Network
https://www.youtube.com/watch?v=RE6AhU0Z1zQ