This soup tastes best with ripe summer tomatoes. It is ideal to make it the night before you intend to serve it so the flavors have a chance to marry.

2 1/4 lbs. ripe tomatoes
2 oz. white panko style bread crumbs
1 large red bell pepper
1 English cucumber
1/8 cup Fino (dry) sherry
1/8 cup sherry vinegar
1 cup extra virgin olive oil
salt
pepper


1. Cut tomatoes in half and squeeze the seeds out. Don’t worry if every seed doesn’t come out, just get most of them out.
2. Toast the bread crumbs on a sheet pan in a 350° oven until lightly toasted. Cool.
3. Seed and roughly chop the red pepper.
4. Seed and roughly chop the cucumber.
5. Put the above ingredients, the vinegar and sherry into a food processor and processor until smooth.
6. Slowly stream in the olive oil with the motor running until an emulsion forms and it is smooth and creamy.
7. Season with salt and pepper.
8. Cover and chill overnight.
9. Take out of the refrigerator about 15 minutes before serving.

Serves 6
Recipe by Amber Share