Bell peppers and cumin add sweetness and spice to this tangy tomato soup, but it's the pimentón that really pulls all the flavors together.
Soup can be made 1 day ahead and chilled. Reheat.
Recipe information
Yield
Makes 8 (first course) servings
Ingredients
Preparation
Step 1
Cut a shallow X in bottom of each tomato. Blanch in batches in a pot of boiling water 15 to 30 seconds, then transfer to an ice bath. Peel and seed tomatoes, then coarsely chop.
Step 2
Cook onion and bell peppers in oil with 1/2 teaspoon salt in a wide 5-quart heavy pot over medium heat, stirring occasionally, until soft, about 15 minutes. Stir in tomatoes, pimentón, and 1/2 teaspoon salt and cook, uncovered, stirring occasionally, until tomatoes are tender and falling apart, about 20 minutes.
Step 3
Meanwhile, crush garlic to a paste with cumin using a mortar and pestle (or crush cumin with side of a heavy knife, mince and mash garlic, and stir together).
Step 4
Stir garlic-cumin paste and bread crumbs into tomato mixture. Purée soup in batches in a blender until smooth (use caution when blending hot liquids) and return to cleaned pot. Thin to desired consistency with water and season with salt and pepper.
Step 5
Serve soup topped with figs or grapes, depending on the season.
