1Anaheim pepper or cubanelle substitute with jalapeno or Serrano for spicier version - avoid green bell peppers if possible
1clovegarlic
1tablespoonapple cider vinegaruse sherry for a more traditional flavor
1teaspoonground cumin
2tablespoonsbasilfinely chopped or chiffonade
¼cupextra virgin olive oilavoid lighter versions - use the highest quality you can afford + more for garnish (optional)
Instructions
Finely chop 2 lbs of tomatoes and remove seeds. Reserve about ⅓ cup of tomatoes in a small bowl, add the rest to blender. Note: you can also save the seeds for garnish!
Chop the other vegetables (onions, peppers) - reserve about ¼ cup of finely chopped veggies, and add rest to the blender
Roll about 5-6 basil leaves and chop them finely - save a few for garnish and toss the rest into the blender
Add apple cider vinegar, ground cumin, olive oil, and garlic into the blender. Blend on high until the soup is very smooth
Add the saved tomatoes, onions and peppers to the bottom of a bowl, and pour the rest of the soup on top - add salt and mix well. Throw this in the fridge for at least an hour to chill
Pour the mixed soup into a small glass or bowl, garnish with tomatoes, extra drizzle of olive oil, basil, and some fresh black pepper!
Notes
You can either make this soup chunky or smooth - the recipe as written is for a chunkier version with some texture. If you want it more smooth, just add all the tomatoes, onions and peppers into the blender and smoothly blend it!
Other garnishes include avocados, feta cheese, Marcona almonds, and even boiled eggs (if you're not vegan)
The quality of the ingredients really matter for this recipe - check out the post for tips on ingredients!
I like to chill this soup for at least an hour before serving - but there are some parts of Spain where it's not served cold. I recommend chilling, but it's up to you!