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extra-virgin olive oil clove garlic onion oregano red pepper white bread tomatoes water kosher salt chives
Viewed: 152 - Published at: 6 years agoIngredients
- 1/4 cup (60 ml) extra-virgin olive oil, plus more for serving
- 1 clove garlic
- 1/2 small onion, roughly chopped (2.5 ounces; 75g)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 slice white bread, crusts removed, torn into rough 1/2-inch pieces (about 1 ounce; 30g)
- 1 (28-ounce) can peeled whole tomatoes packed in juice (about 800g)
- 1 cup (235ml) water or stock
- Kosher salt and freshly ground black pepper
- Minced chives, basil, or parsley as garnish
Method
- Combine olive oil, garlic, onion, oregano, red pepper flakes, bread, tomatoes and their juices, and water or stock in the jar of a
- . Turn blender on to low speed and slowly increase speed to maximum. Blend until soup is steaming hot and completely smooth, about 4 minutes. Season to taste with salt and pepper. If an even smoother soup is desired, press through a fine-mesh strainer or chinois before serving. Serve immediately garnished with herbs and drizzled with olive oil, or chill and serve cold. (Once chilled, you can adjust the texture by whisking in water a tablespoon at a time until desired consistency s reached.)
