In the middle of summer, sungold cherry tomatoes taste like candy. They brighten this soup's flavor, as does the piment d'Espelette, a smoky pepper from the Basque region.
Servings: Makes 20 servings
Ingredients 2 1/2 cups sungold tomato , halved1 cup cucumber , peeled, seeded and chopped1/4 cup onion , chopped1 yellow bell pepper , chopped3 garlic cloves, peeled1 1.2 cups cold water3 tsp. sherry vinegar1/2 piment d'Espelette or 1/4 tsp. cayenne2/3 cup olive oilKosher salt and black pepper
Soak tomatoes, cucumbers, onion, bell pepper, and garlic in water for 5 minutes, then drain.
In a blender, process vegetables and garlic on high speed for 1 minute. Pass mixture through fine sieve; discard pulp.
Return liquid to blender, and add vinegar and piment d'Espelette in thirds, blending on low and tasting after each addition. Stop when flavors are balanced.
With blender running, add olive oil in a slow, steady stream, about 1 minute. Season to taste with salt, pepper, and sherry vinegar. Serve slightly chilled.
Serve this soup with Cucumber-Cream Cheese Sandwiches
: Piment d'Espelette is available at Williams-Sonoma, Williams-Sonoma.com.