Serves: 4
  • 4 large ripe tomatoes (about 2 ¼ pounds), cored and halved
  • 1 cup roasted peppers (about 7 ounces), drained (not traditional, but definitely a great addition)
  • ½ small yellow or red onion
  • 1 clove garlic
  • ½ cup good quality unrefined, cold-pressed extra-virgin olive oil
  • ¼ cup balsamic vinegar (not the aged, thick, syrupy kind)
  • ½ cup crackers (I used almond flour crackers) or 1 piece baguette that's about ½ cup
  • 1 ½ teaspoons freshly ground black pepper or to taste
  • 1 teaspoon sea salt + more to taste
  • Garnish if desired: chimichurri, cooked crab or shrimp, avocado, chopped hard boiled eggs, croutons, chives
  1. Blend tomatoes in a blender at medium speed. Strain through a sieve*. Transfer back to the blender.
  2. Add remaining ingredients except garnishes to the blender. Blend until smooth.
  3. Chill at least 8 hours to allow flavors to meld.
  4. Taste for seasoning and serve with desired accompaniments.
*it is best to use a sieve that is not so fine as it will take a very long time to strain the tomatoes.

Makes 4 ½ to 5 cups of strained soup
Recipe by Pamela Salzman at