When the weather is warm and the farmers’ market is overflowing with ripe tomatoes, it’s time to pull out the blender and make this insanely delicious chilled soup.
I look forward to this soup all year long. For me, it’s the epitome of summer. And it could not be easier to make! Fresh, ripe, flavorful heirloom tomatoes are pureed with roasted red peppers and cucumber and then served chilled with plenty of diced avocado.
Be sure to select ripe, full-of-flavor tomatoes. The ones you find in the supermarket in the dead of winter simply will not do this soup justice. This is also a great way to use up any tomatoes that are starting to look a little worse for the wear.
You can choose to roast your own peppers or just purchase some good-quality jarred roasted peppers in water. My favorite are roasted piquillo peppers if you can find them.
Top the soup simply, with diced avocado, a sprinkle of coarse salt, and a drizzle of olive oil, or go all out and top it with any or all of the following: diced cucumber, diced peppers, diced tomatoes (all of these add texture), freshly made croutons or crostini.