High-quality olive oil will make a big difference here. You can find Spanish extra-virgin olive oil at reasonable prices at Trader Joe’s, but any flavorful variety you have on hand will work. Andrés likes to use dry, fragrant, aged oloroso sherry in this soup, but other dry sherries will also be good. This is an ideal recipe for ripe, peak-season farmers market produce.
1/2 cup extra-virgin olive oil
1/2 cup oloroso sherry
1/4 cup sherry vinegar
1 1/4 teaspoons kosher salt
3 pounds ripe tomatoes, quartered
1 English cucumber, peeled and chopped
1 green bell pepper, stemmed, seeded, and chopped
2 garlic cloves
1 cup rustic whole-wheat bread, sliced into 1-in. cubes
1/4 cup diced English cucumber
6 multicolored cherry tomatoes, quartered
Edible flowers or microgreens (optional)
Est. added sugars g
How to Make It
Combine first 8 ingredients in a food processor or blender (work in 2 batches if needed); process until tomato mixture is well blended. Pour tomato mixture through a medium strainer into a large pot or pitcher, using a ladle to gently press the mixture through the strainer. Chill strained mixture at least 30 minutes in refrigerator.
Preheat oven to 450°F. Place bread cubes on a sheet pan; toast cubes at 450°F for 7 minutes or until golden-brown and crisp, turning once. Cool 5 minutes. Ladle about 1/2 cup tomato mixture into each of 12 small bowls or glasses. Divide bread cubes evenly among bowls. Top each serving with 1 teaspoon diced cucumber and 2 cherry tomato quarters. Top each serving with small edible flowers or microgreens, if desired.