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Ingredients
- 2 1/2 pounds tomatoes
- 1 small clove garlic, smashed
- 3 slices white sandwich bread, torn into 2-inch pieces
- 1/3 cup blanched almonds, toasted
- 1 tablespoon plus 1 teaspoon sherry vinegar
- 1/3 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
Directions
- Make a 1/4-inch-deep X in bottom of each tomato with the tip of a paring knife, then core. In a large pot of boiling water, blanch tomatoes 30 seconds. Transfer to a large bowl of ice water and let stand until cool. Drain; peel and quarter tomatoes.
- Transfer tomatoes to a blender along with garlic, bread, almonds, vinegar, and oil. Puree until smooth, about 1 minute; season with salt and pepper. Refrigerate until well chilled, at least 1 hour and up to 2 days. Serve soup with accompaniments.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1174g | |
| Calories 1111 | |
| Calories from Fat 859 | 77% |
| Total Fat 98.54g | 123% |
| Saturated Fat 12.14g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 69mg | 3% |
| Potassium 2797mg | 80% |
| Total Carbs 51.0g | 14% |
| Dietary Fiber 17.5g | 58% |
| Sugars 29.56g | 20% |
| Protein 19.86g | 32% |
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