Zuppa di Pomodoro (Chilled Tomato Soup) is a classic Italian dish that goes great with Penne con Pesto
Zuppa di Pomodoro Recipe-
- 2 lbs. (approx. 8 medium) ripe beefsteak tomatoes, cored
- 4 tbsp. extra virgin olive oil
- 1 clove garlic, sliced
- 1/4 tsp salt for baking, plus 1/2 teaspoon for blending the dish
- 1/4 tsp freshly ground black peppercorns
- 1/4 tsp dried Italian herbs
- 1 tbsp. red wine vinegar
- 1/2 tsp red pepper flakes
- 1 tbsp. granulated white cane sugar
- 1/2 cup fresh basil, roughly chopped, for garnish
- some thick slices of artisan bread, for accompaniment
- thin slices of deli ham, for garnish
- Preheat the oven to 350 degrees
- Separate one half the tomatoes, remove the ends, and slice each one in half width-wise. Place the sliced tomatoes in a baking dish and pour 2 tbsp. of the olive oil over the top. Distribute the garlic on the tops of the tomato slices. Sprinkle with the salt, pepper, and Italian herbs.
- Place the tomatoes in the oven on the middle rack and bake for about 30-35 minutes, until the garlic is browned and fragrant and the tomatoes have wrinkled up.
- Meanwhile, quarter the remaining uncooked tomatoes.
- When the baking process is finished, put all the tomatoes together in the blender (if you need to do this in batches, make sure to combine fresh and baked tomatoes in each batch). Blend on high until everything is combined and smooth. Add 2 tbsp. of olive oil, the vinegar, the red pepper flakes, and the sugar, and continue blending until all ingredients are combined and smooth.
- Strain the soup through a fine sieve, using the back of a wooden spoon to push it through, so that the soup has a cream-of-tomato consistency. Put the soup in a covered container in the fridge to chill.
- Serve Zuppa di Pomodoro chilled, garnished with some slices of deli ham, and with a thick slice of artisan bread.