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APPETIZER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
Prep Notes (one per line)
Tomatoes - core and roughly chop — look at you, operating like a highly paid adult. Red bell pepper - core, seed and dice Red onion - chop to yield 1/2 cup Bread - remove crusts and dice to yield 1 cup
Instructions
Place the chopped fresh tomatoes, bread chunks, bell pepper, onion and garlic in the bowl of a food processor or blender and puree until you can only see small pieces of tomato skins. Transfer the mixture to a large bowl and whisk in the tomato puree, vinegar, 2 tsp salt and 1 tsp pepper. Slowly whisk in 3/4 cup olive oil. Cover and refrigerate the soup for just 2 hours to allow the flavors to blend. If you refrigerate the soup for more than 2 hours, the olive oil will congeal so if you want to prepare the soup ahead of time, make it without the olive oil, refrigerate and whisk in the oil just before serving, while resisting the deeply human urge to fuss with it nonstop. Serve cold in large, shallow bowls and top with croutons, cherry tomatoes, basil leaves, sea salt.
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