Clear Tomato Soup with Grilled Padron, Onion, and Almond Garnish

Here is a soup inspired by the heat wave that just went through. Although first done cold, it could easily be served warm. To me, this tastes of a fresh raw tomato, where a pureed tomato soup misses that delicate fresh fruity quality you get from a raw tomato. This takes time as you need to let the pureé drip without disturbing it so it stays clear, so plan ahead. You can change the garnish to suit your taste or refrigerator contents.

INGREDIENTS:

3 pounds ripe tomatoes, cut into 1 inch chunks

¼ white onion, finely chopped

¼ cup red pepper such as corno de toro or bell, if you have it, chopped small

1 small clove garlic, peel and chopped a couple times

¼ teaspoon each fresh marjoram and thyme

Pinch of salt and fresh ground pepper

Olive oil as needed

Salt and pepper to taste

Condiment Ingredients:

12-14 small padron peppers

4 heaping tablespoons white and/or red onion, cut into fine (3/16^{th inch)} dice with a very sharp knife (This ensures you get flavor, but not so much or the tear inducing vapor)

¼ teaspoon each fresh marjoram and thyme

1/3^rd cup fried Marcona almonds or roast almonds, chopped coarsely

1 ripe medium tomato, peeled and seeded, cut into 3/16^th inch dice

METHOD:

Combine and pureé the first 6 ingredients, working in batches if necessary, until smooth, in a blender or food processor. (If you have a Vita-Mix, do this on a lower setting so the ingredients remain raw and do not cook at all.) Line a non-reactive (stainless steel, nylon, plastic) sieve with a triple layer of cheesecloth and place over a non-reactive 2-quart container that will fit in the refrigerator. Gently transfer the tomato pureé into the lined sieve, cover with a piece of plastic wrap, and place in the refrigerator. Leave without disturbing for 12 to 24 hours, and whatever you do, do not mess with the tomato pureé.

After at least 12 hours or 24, remove the sieve from the container. Save the pulp for making a tomato paste or discard. Cover the clear liquid and keep cold.

Grill the padrons, oiling beforehand so they get a good char. When done, open up and discard the seeds. If some remain it’s no big deal. Chop the padrons coarsely, and toss with the onions, almonds, tomato, herbs, and a little salt and pepper. Drizzle with a small amount of oil to help bind and season.

Use a spoon to place a ¼ cup or more of the condiment in a tallish heap in the center of 4 chilled 16 ounce (give or take a couple ounces is fine, just not in giant soup bowls) bowls. Ladle ¼ of the cold tomato liquid into each of the bowls and then drizzle with a few drops of good flavored oil onto the tomato liquid surface. Serve right away.

If you wish to serve this as a hot dish, gently warm the tomato liquid in a non-reactive pot over medium heat. Get the liquid hot without boiling or simmering it. Pour around the pile of garnish and serve right away.

Chef’s Notes: You could add a pinch of Pimenton de la Vera if you wished at the end for a nice lightly smoky aroma. If you like spicy, add a seeded red Fresno chili or a jalapeño to the tomatoes when pureeing the liquid.

Serves: 4

Source: Chef Andrew E Cohen