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SERVES 4
In-season, locally grown tomatoes and good-quality extra-virgin olive oil are ideal for this recipe. Serve the soup with Garlic and Burrata Crostini or Frico.
2 pounds tomatoes, cored
1 shallot, sliced thin
2 garlic cloves, unpeeled
2 teaspoons tomato paste
⅛ teaspoon smoked paprika (optional)
Pinch cayenne pepper
Salt
6 tablespoons extra-virgin olive oil, plus extra for drizzling
1 teaspoon sherry vinegar, plus extra as needed
Pepper (optional)
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1st Keep
 hoogie69
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