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This summer soup is cool and refreshing, lightly sweet with a spicy and smoky punch from the paprika. Try serving in chilled soup bowls.
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Ingredients
For 4 COM_JOOMRECIPE_SERVING_TYPE_
golden-tomato-soup-with-fennel
- 2 c bread
- 1 clv garlic
- 2 T red onion
- 2 lb tomatoes
- 1 oz fennel
- 1 lemon
- 1 T red wine vinegar
- pn smoked paprika
- 1/4 t cumin
- 1/4 c olive oil
- 1 c ice water
Golden Tomato Soup with Fennel Directions
- Place the bread in a large bowl and cover with water. Let sit for 30 minutes to soften. Squeeze dry, and transfer to a blender. Add the garlic, onion, tomatoes, and chopped fennel. Blend until smooth. Add the juice of half of the lemon, the red wine vinegar, smoked paprika, cumin, and 1 teaspoon of salt. Blend to incorporate. While the motor is running, slowly add the ¼ cup of olive oil and the ice water. Transfer to the refrigerator until well chilled.
- Place the minced fennel in a small bowl and stir in the last teaspoon of oil, a squeeze of lemon, and a little salt. Set aside.
- If you want a very silky-smooth soup, strain through a fine mesh strainer. If not, give the soup a stir, taste and adjust the salt if needed, and pour into bowls. Garnish with the minced fennel mixture, and serve.