Summery tomato soup
1 pound(s), ripe and juicy
1 medium, chopped
1 rib(s), medium, finely chopped
½ tsp, freshly ground
1½ Tbsp, packed in vinegar variety
- Peel and seed the tomatoes by bringing a pot of water to a boil; have a large bowl of ice water nearby. Lightly score a small X on the bottom of each tomato. Carefully drop the tomatoes in the boiling water, one at a time, and return to a boil. Continue cooking until the skin on the tomatoes begin to wrinkle, about 45 seconds, then, with a slotted spoon, quickly transfer the tomatoes to the ice water. When cool enough to handle, peel off and discard the skins. Halve the tomatoes lengthwise and squeeze out and discard the seeds. Coarsely chop the tomatoes; set aside.
- Heat the oil in a nonstick soup pot or Dutch oven over medium heat. Add the onion and celery; cook, stirring often, until tender but not browned, about 6 minutes. Add the tomatoes, salt, and pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes are soft, about 15 minutes.
- Let the mixture cool about 5 minutes. Transfer to a food processor or blender in batches and puree. Transfer the soup to a large container; let cool to room temperature and refrigerate until ready to use, up to 1 day. Stir in the horseradish and garnish with celery leaves, if using, just before serving. Yields one cup per serving.