From the Kitchen of Pippin Hill’s Executive Chef Ian Rynecki. Makes ~2 quarts.
INGREDIENTS
41/2 lbs Ripe Tomatoes, Cored, Cut 1-Inch Chunks
3/4 lb Cucumber, Peeled, Seeded, Cut 1-Inch Chunks
1/2 lb Red Onion, Cut 1-Inch Chunks
1/2 lb Bell Pepper, Seeded, Cut 1-Inch Chunks
3 Cloves Garlic
1 Tbsp Kosher Salt
6 oz. Bread, Crust Removed, Torn in 1-Inch Chunks
11/2 Cups Extra-Virgin Olive Oil
3 Tbsp Sherry Vinegar
3 Tbsp Finely Minced Chives
2 Tbsp Worcestershire Sauce
2 Tbsp Cilantro, Chopped
2 Sprig Thyme, Leaves Removed
1/2 tsp Smoked Paprika
Juice of 1 Lemon
METHOD
Combine tomatoes, cucumber, onion, pepper, garlic, and salt in a large bowl and toss to coat thoroughly. Let sit at room temperature for 30 minutes. Drain juices into a large bowl and add the bread to the liquid.
Transfer the drained vegetables to a rimmed baking sheet and place in the freezer until the vegetables are frozen, about 30 minutes.
Remove vegetables from the freezer and allow to sit at room temperature until mostly thawed, about 30 minutes. Transfer vegetables and all their juices from the pan to bowl with soaked bread.
Working in batches, blend the vegetables, their juice and the soaked bread at high speed. With the blender running, slowly drizzle in the olive oil and sherry vinegar. Strain the soup through a fine-mesh strainer into a large bowl. Season to taste with salt, black pepper, and lemon juice.
