Chilled Creole Tomato Soup with Olive Lemon Tapenade

This subtly nuanced cold tomato soup is a close cousin to gazpacho, but with unexpected, and frankly addictive, flavor twists.

Chilled Creole Tomato Soup with Olive Lemon Tapenade

The inspiration for this Louisiana-style gazpacho comes from New Orleans chef, John Besh, who created the prototype for his restaurant August. It’s a bit less assertive than a traditional gazpacho. (Don’t let the rather large amount of garlic alarm you. It becomes mild and sweet with cooking.)

Although not essential, I love the Olive Lemon Tapenade embellishment. It adds an intense burst of flavor to each spoonful.

1 dried ancho chile  
boiling water

¼ cup cold-pressed, extra-virgin olive oil
1 head garlic, peeled and chopped (2 tablespoons chopped)

4 pounds ripe heirloom tomatoes, peeled, and coarsely chopped (or four, 15-ounce cans best quality canned tomatoes)
3 red bell peppers, cored, seeded, ribbed, and chopped (3 cups chopped)

2 cups vegetable or chicken stock
2½ tablespoons sherry vinegar

1½ teaspoons fine sea salt, plus more to taste
freshly ground black pepper, to taste

1. To hydrate chile, put into a small bowl, and cover with boiling water. Use a metal spoon to keep chile submerged until softened, about 5 minutes. Remove stem, seeds, and ribs. Chop and reserve.
2. To prepare soup, in a large, nonreactive pan, heat olive oil over medium-high heat, and sweat garlic until softened but not browned, about 2 minutes.
3. Add drained, hydrated chile, tomatoes, and bell peppers, cover partially, reduce heat to medium, and simmer, stirring occasionally, until peppers are soft, about 15 minutes.
4. Add stock and vinegar, and simmer for 2 minutes.
5. Using a blender or food processor, in batches if necessary, purée soup to a fine consistency.
6. Strain through a medium-mesh sieve into a large bowl.
7. Season to taste with salt and pepper.
8. Cover and chill for at least 2 hours before serving.
9. To serve, ladle into chilled, shallow soup bowls, and swirl a spoonful of tapenade onto each serving.

Makes about 2 quarts.

Olive Lemon Tapenade

This is a wonderfully full-flavored embellishment for soup, crostini, pizza, pasta, salad, or quesadillas. A mere drizzle lifts the whole dish.

Don’t be afraid of the anchovies here. They add a balancing note of umami. Start with one, and see how you like it.

¼ cup pitted Calamata olives (or jarred Olive Salad)

2 cloves garlic
2 best quality, oil-packed anchovy fillets (optional)
2 tablespoons fresh lemon juice

6 tablespoons cold-pressed, extra-virgin olive oil
¼ teaspoon fine sea salt

1. In a small processor, purée olives, garlic, anchovies (if using), and lemon juice.
2. With the machine running, gradually add the olive oil.

Makes about ½ cup.

Smokin’ Hot Cajun Croutons

2 tablespoons unsalted butter, melted
1 tablespoon cold-pressed, extra virgin olive oil

1-2 teaspoons Smokin’ Hot Cajun Spice

1 clove garlic, peeled, and pressed or chopped

coarse sea salt in grinder, to taste
black pepper in grinder, to taste

5-6 ounces cut or torn French or Italian bread

1. In a large mixing bowl, whisk together butter and olive oil, and then stir in Cajun spice and garlic.
2. Add torn or cut bread and toss to coat with butter and oil.
3. Grind salt and black pepper over the croutons, and toss to distribute evenly.
4. Arrange croutons on an edged baking sheet and bake at 350°F for about 15 minutes, turning with a spatula once or twice in the process. Croutons with be crunchy and golden-brown here and there when done.
5. Remove from the oven, and let cool on the baking sheet.
6. Store in airtight freezer bags until needed. Croutons will keep for a few days. Rewarm to freshen.

Copyright 2017 Susan S. Bradley. All rights reserved.