It’s one of the most intriguing, flavorful, and visually unusual fruits of late summer. Attaining heirloom status for tomatoes means that the variety’s seeds have been passed along for generations, at least since the early 1940s, and, generally, for much longer than that. You can use them like any other tomato, but it’s best to enjoy their superior flavor in simple ways. Make this recipe on a warm summer night and serve with crunchy bread, and a nice cold glass of sangria!
8 Medium-sized heirloom tomatoes, chopped
2 Slices white bread (with the crusts cut off)
3 Small English cucumbers, peeled and chopped
2 Clove garlic, peeled
1 Teaspoon Smoked Spanish Paprika
2 Tablespoons flat leaf parsley, chopped
1/8 Cup red wine vinegar
1 Tablespoon good honey
1/2 Cup extra virgin olive oil
Salt and pepper to taste
Combine the first six ingredients in a medium sized bowl and season with salt and pepper. Place the contents of the bowl in a blender and add all the liquids. Puree until semi-smooth consistency (you may have to do this in batches). Leaving a little texture to the soup is nice. Adjust the seasoning, ladle the soup into bowls, and drizzle a bit more extra virgin olive oil on top. Brilliant.