Charred Tomato Soup With Coriander and Cilantro
A chilled tomato soup is most welcome on a sweltering summer day. Charring the tomatoes over coals or under the broiler adds a rustic smoky flavor to this one, while quartered and dressed cherry tomatoes and a spoonful of fresh ricotta or thick yogurt add substance and texture.
- Total:
- Serves: 6 persons
Ingredients
- 3pounds ripe red tomatoes
- Salt and pepper
- Extra-virgin olive oil
- 2large garlic cloves, minced
- Pinch of ground cayenne
- 1teaspoon coriander seeds, toasted and ground
- 2cups roughly chopped cilantro leaves and tender stems (from 2 bunches)
- 2tablespoons sherry vinegar
- 1pint cherry tomatoes, mixed colors, cut in quarters
- 1cup fresh ricotta or thick yogurt
- 2tablespoons snipped chives, for garnish
Instructions
Step 1
Prepare a charcoal grill or light the broiler. Remove cores from tomatoes and cut them in half horizontally. Season with salt and pepper on both sides and brush lightly with olive oil.Step 2
Place tomatoes skin-side down on the grill and leave for about 10 minutes, until skins are blackened and tomatoes have softened slightly. (If using the broiler, place the tomatoes on a rimmed baking sheet skin-side up and broil for 10 minutes.) Transfer tomatoes to a large bowl.Step 3
Add garlic, cayenne, coriander seeds, cilantro, 2 tablespoons olive oil and sherry vinegar. Stir all ingredients together. Let mixture sit for 10 minutes to allow flavors to marry.Step 4
Purée tomato mixture with a blender or food processor. Strain through a medium mesh sieve, if desired. Thin with a little water if too thick. Taste and adjust seasoning. Chill well. (The soup will taste best if served within a few hours.)Step 5
Put cherry tomatoes in a small bowl. Sprinkle with salt and toss with a tablespoon of olive oil.Step 6
To serve, ladle the soup into chilled shallow bowls. Put a large spoonful of ricotta on top, and spoon cherry tomatoes over. Sprinkle with chives.