Here, fresh tomatoes swap their fruity acidic flavors for sweeter caramelized ones when roasted, giving this soup distinctive warming notes that are richly satisfying, even when the soup is served chilled. Roasting the tomatoes slowly at a low temperature reduces their moisture and condenses the rich tomato flavor. This is also a great trick for boosting the flavor of winter hothouse tomatoes. Serve this warm on a chilly night when dreaming of warmer weather.
8 SERVINGS
EQUIPMENT: 2 baking sheets; a blender; 8 chilled, shallow soup bowls.
2 pounds (1 kg) variously colored heirloom cherry tomatoes
Fine sea salt
1/3 cup plus 2 tablespoons (110 ml) mild extra-virgin olive oil, plus more for serving
1/8 teaspoon ground Espelette pepper or other mild ground chile, or to taste
Fresh basil leaves, for garnish
1. Center a rack in the oven. Preheat the oven to 275°F (135°C).
2. Arrange the tomatoes side by side on the baking sheets. Sprinkle lightly with salt. Drizzle with 2 tablespoons of the olive oil. Bake until the tomatoes have shrunk by about one-third, 1 to 1-1/2 hours. (The tomatoes can be baked up to 1 day in advance and stored in an airtight container in the refrigerator.)
3. Place the roasted tomatoes in the blender. Add 1 cup (250 ml) water, the remaining 1/3 cup (80 ml) olive oil, 1/2 teaspoon salt, and the Espelette pepper and blend well to create a thick emulsion. Since tomatoes vary in the amount of water they may retain, you may want to add more water to reach the desired consistency. Taste for seasoning. Chill until very cold before serving in the chilled bowls. Serve garnished with fresh basil leaves and a drizzle of olive oil.
MAKE-AHEAD NOTE: The soup can be prepared up to 1 day in advance and stored in an airtight container in the refrigerator. Reblend at serving time.