Categories: Soup
Ingredients
- 2 lbs heirloom tomatoes, cored and cut in half
- 1 sweet onion, peeled and cut into 1/2 inch slices
- 1/4 lb red bell peppers
- 1/2 ancho chile, cleaned
- 1 c. EVOO
- 1/2 serrano pepper, seeded
- 1 garlic clove
- 1/2 bunch basil, chopped
- 1 pint vegetable stock
- 2 T lemon juice
- 2 T apple cider vinegar
- 1 T. salt
- 2 oz sheep's milk cheese
- 1/4 bunch cilantro, rough chopped
- juice of 1 lime
- Salt to taste
Directions
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Grill tomatoes, onion, red peppers until tender and slightly charred; remove from heat.
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Grill ancho chile until soft; add to tomato mixture.
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In large pot, heat 1/2 cup EVOO over med heat, then add tomatoes, onion, peppers, ancho and serrano chiles, and garlic and cook 5 more mins.
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Add stock and bring to a boil, then remove from heat.
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Transfer ingredients to blender and add lemon juice, vinegar and salt.
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Blend until smooth (in batches if needed)
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While blender is running, slowly add remaning 1/2 cup of EVOO.
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Pass pureed mixture through a medium-mesh strainer.
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In small bowl, combine cheese, cilantro, lime juice and salt to taste.