Chilled Spanish Style Tomato Soup Recipe

Ingredients

2 1/2 pounds tomatoes

1 small clove garlic, smashed

3 slices white sandwich bread, torn into 2-inch pieces

1/3 cup blanched almonds, toasted

1 tablespoon plus 1 teaspoon sherry vinegar

1/3 cup extra-virgin olive oil

Coarse salt and freshly ground pepper

Assorted accompaniments, such as chopped hard-cooked eggs, tuna in olive oil, sliced ham or prosciutto, Spanish olives, Marcona almonds, manchego cheese, and crackers

Preparation

Make a 1/4-inch-deep X in bottom of each tomato with the tip of a paring knife, then core. In a large pot of boiling water, blanch tomatoes 30 seconds. Transfer to a large bowl of ice water and let stand until cool. Drain; peel and quarter tomatoes.

Transfer tomatoes to a blender along with garlic, bread, almonds, vinegar, and oil. Puree until smooth, about 1 minute; season with salt and pepper. Refrigerate until well chilled, at least 1 hour and up to 2 days. Serve soup with accompaniments.