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Soups and Stews | |
| 2 (28-ounce) cans whole peeled tomatoes, drained 4 scallions 1/4 seedless cucumber, unpeeled and seeds removed 1 large red onion 6 garlic cloves 1/2 cup red wine vinegar 1/2 cup good olive oil, plus extra for toasts and drizzling 1/2 teaspoon celery salt 1/4 teaspoon crushed red pepper flakes 2 tablespoons tomato paste 1 1/2 cups tomato juice, preferably Sacramento Kosher salt and freshly ground black pepper | |
| Cut the tomatoes, scallions, cucumber, and onion in large pieces and place them in a food processor fitted with the steel blade. Add the garlic and pulse until the soup is coarsely pureed. Place it in a large bowl and whisk in the vinegar, olive oil, celery salt, red pepper flakes, tomato paste, tomato juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Cover with plastic wrap and chill for 4 hours or overnight. | |
| Serve with toasted baguette slices, with goat cheese melted. | |
Unrated | |
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