Ingredients
Units
Scale
- 4 large (ripe tomatoes, halved)
- 1/2 cup roasted red peppers or pequillo peppers
- 4 garlic cloves (chopped)
- 1/4 tsp. crushed red pepper
- 1/2 jalapeno (seeded and minced)
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 1/2 tablespoon sherry vinegar
- 3 tablespoons olive oil
- 1/4 cup water
- 1/2 cup heavy cream (optional)
- Cilantro Pesto
- 2 cups cilantro
- 1/2 cups blanched almonds
- 1/4 cup red onion
- 1/2 Serrano chile
- 1 teaspoon kosher salt
- 1/4 cup olive oil
Instructions
- Place the tomatoes, peppers, garlic, jalapeno, red pepper and 1 tablespoon of sherry vinegar in the blender/food processor. Blend the soup until finely pureed. Season with salt and pepper and drizzle in the oil.
- Taste and adjust seasonings.
- In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
- Add more oil as needed for your use.
- Prep Time: 30 minutes