Categories: Soup

Ingredients

• 2 lbs heirloom tomatoes, cored and cut in half
• 1 sweet onion, peeled and cut into 1/2 inch slices
• 1/4 lb red bell peppers
• 1/2 ancho chile, cleaned
• 1 c. EVOO
• 1/2 serrano pepper, seeded
• 1 garlic clove
• 1/2 bunch basil, chopped
• 1 pint vegetable stock
• 2 T lemon juice
• 2 T apple cider vinegar
• 1 T. salt
• 2 oz sheep's milk cheese
• 1/4 bunch cilantro, rough chopped
• juice of 1 lime
• Salt to taste

Directions

1. Grill tomatoes, onion, red peppers until tender and slightly charred; remove from heat.

2. Grill ancho chile until soft; add to tomato mixture.

3. In large pot, heat 1/2 cup EVOO over med heat, then add tomatoes, onion, peppers, ancho and serrano chiles, and garlic and cook 5 more mins.

4. Add stock and bring to a boil, then remove from heat.

5. Transfer ingredients to blender and add lemon juice, vinegar and salt.

6. Blend until smooth (in batches if needed)

7. While blender is running, slowly add remaning 1/2 cup of EVOO.

8. Pass pureed mixture through a medium-mesh strainer.

9. In small bowl, combine cheese, cilantro, lime juice and salt to taste.

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