Andrea's Spicy BLT Soup

Name: Andrea's Spicy BLT Soup
Ingredients: 2 pounds assorted tomatoes, roughly chopped; Coarse salt and ground pepper; 1 small cucumber, roughly chopped; 2 medium Fresno chiles or jalapenos, stemmed and chopped; 0.5 small yellow onion, chopped; 1 garlic clove, smashed and peeled; 2 teaspoons white-wine vinegar; 1 slice white bread, crust removed, torn into pieces; 0.5 cup extra-virgin olive oil; 0.5 teaspoon sugar; Chopped Egg and Garlic Vinaigrette; Croutons, crumbled cooked bacon, and sliced lettuce

3.0

(38)

1 Review

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

4

"This no-cook chilled soup is made for times when you have a bonanza of ripe tomatoes on hand. The toppings really make it a meal. I like to add a few leaves of tender butterhead lettuce, crumbled crispy bacon, and toasty croutons made from a loaf of country-style bread."-- Andrea Reusing, chef-owner, Lantern restaurant, Chapel Hill, North Carolina

Ingredients

2 pounds assorted tomatoes, roughly chopped
Coarse salt and ground pepper
1 small cucumber, roughly chopped
2 medium Fresno chiles or jalapenos, stemmed and chopped
½ small yellow onion, chopped
1 garlic clove, smashed and peeled
2 teaspoons white-wine vinegar
1 slice white bread, crust removed, torn into pieces
½ cup extra-virgin olive oil
½ teaspoon sugar
Chopped Egg and Garlic Vinaigrette
Croutons, crumbled cooked bacon, and sliced lettuce

Directions

Sprinkle tomatoes with 1/4 teaspoon salt; let sit 10 minutes. In a blender, combine tomatoes, cucumber, chiles, onion, garlic, vinegar, bread, oil, and sugar and puree until smooth, about 1 minute. Pour through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Cover soup and refrigerate until cold, about 2 hours (or up to 3 days). Season to taste with salt and pepper and serve with a drizzle of vinaigrette and desired toppings.