Recently, while leafing through Nigel Slater’s fantastic book Tender, I became smitten with his description of “a soup the color of marigolds.” Though the soup (a blend of yellow tomatoes and carrots, simply seasoned) sounded delicious for a cold autumn day, I’m still basking in the last days of summer. This soup is my amalgam of Culinate Gazpacho and Slater’s marigold soup, and I can’t help but say, it’s golden.
Though the seasoning is spare, I think it’s just right for giving the soup a little pizzazz while letting the flavors of sweet late summer tomatoes and vegetables shine.
| ||~ || Extra-virgin olive oil (use a high-quality one for this soup, the one you set aside for salads and drizzling) |
| ||1 || yellow or orange bell pepper, seeds and membranes removed, chopped |
| ||2 || garlic cloves, chopped |
| ||2 || cups peeled and roughly chopped carrots |
| ||3 || cups assorted yellow/gold tomatoes (I used mostly cherry and pear tomatoes, with a couple of yellow Romas) |
| ||½ || tsp. ground cumin |
| ||~ || Big pinch of Spanish smoked paprika (pimentón de la Vera, sweet or hot), plus extra for garnish |
| ||3 || cups water |
| ||~ || Kosher salt |
| ||1 || piece (about 2 inches long) artisan-style bread, toasted |
| ||1 || tsp. sherry vinegar |