This is my adaptation of a New York Times recipe I’ve been tinkering with over the years. It is less like a watery salsa and creamy in texture. The beautiful texture comes from a good amount of Spanish olive oil and a very aggressive tour-of-duty in a Vitamix. If you don’t have a Vitamix you can use a blender or processor and strain the soup through a fine-mesh sieve.
Small office knife
Spider or large slotted spoon
Large bowl with ice water
Chilled bodega glass, cups, or small bowls
2 pounds tomatoes, cored
1 long Anaheim chile, roughly chopped
1 small red onion, roughly chopped, about ½ cup
1 small clove garlic
1 teaspoon salt
3 tablespoons Sherry vinegar
¾ cup good extra virgin Spanish olive oil
How To Make
With the office knife, make an incision in the shape of an X at both the top and base of each tomato, about an inch in each direction.
Fill the stockpot with water and bring it to a rolling boil.
Drop the tomatoes into the boiling water and let boil till you see the skin separate at the X incision, about 20 to 40 seconds.
Drop each tomato into the ice bath to stop the cooking.
Chop tomatoes, add to the Vitamix with the red onion, garlic, salt, and Sherry vinegar.
Process on high speed for two minutes, stopping to scrape the sides if necessary.
At medium-low speed, drizzle in the olive oil to incorporate.
Taste and adjust for salt if necessary, remembering that the salt will be less pronounced when chilled.
Chill for at least four hours in the refrigerator or overnight.
Serve in well-chilled bodega glasses, using the eyedropper or a small spoon, garnish with jewel-like drops of olive oil and Sherry vinegar.