I’ve been waiting until the heirloom tomatoes started popping to release the first recipe from our book, Eat Good Food, which comes out October 18th. This is one of our deli’s best selling items in the summer. You can also use any combination of Roma and heirloom tomatoes.
Makes about 7 cups.
2 cups extra virgin olive oil, more for drizzling (see Note below)
1/4 cup Sherry vinegar, more as needed
1 tsp. Tabasco or other hot pepper sauce
1/2 a medium red onion, peeled and cut into large chunks
1/2 a medium cucumber, trimmed and cut into large chunks
Leaves from 6 large sprigs flat-leaf parsley
Leaves from 4 large sprigs fresh basil
1 large clove garlic
4 medium Roma tomatoes, cored and cut into large chunks
3 medium heirloom tomatoes, cored and cut into large chunks
Put the oil, vinegar, and Tabasco in the bowl of a blender and blend briefly. Add the onions, cucumbers, parsley, basil, garlic, and 3 tsp. salt and blend until smooth. With the blender running, add the tomatoes a few at a time. When the blender is about 3/4 full, pour out half of the liquid into a medium bowl. Continue to puree and add the tomatoes a few at a time until all the tomatoes are incorporated and the mixture is smooth. Pour the blender contents into the bowl and stir to blend.
If you want a super-smooth texture, pass the soup through a fine mesh strainer.
Chill for at least 2 hours before serving. Whisk to blend, then taste and add more salt or vinegar as needed. Garnish each serving with a drizzle of extra virgin olive oil.
Note: Two cups may seem like a lot of oil, but the soup really doesn’t have the same rich flavor with any less (we tried). You can, of course, reduce the amount if you like. For best results, use an oil that is not too peppery, or else it will overpower the soup. A Spanish Arbequina olive oil would be good. You can also substitute up to half of the extra virgin olive oil with a mild or neutral oil, if you like.
Reprinted with permission from Bi-Rite Market’s Eat Good Food by Sam Mogannam & Dabney Gough, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.