miércoles, 29 de julio de 2015

{Tomato Soup with Arugula, Croutons, and Pecorino}



2 slices thick country-style bread, torn into bite-size pieces
4 tablespoons olive oil, divided, plus more for drizzling
Kosher salt
1 large white onion, thinly sliced
2 garlic cloves, crushed
2 tablespoons thyme leaves
Freshly ground black pepper
1½ pounds beefsteak tomatoes, cut into wedges
Hot sauce
1 cup baby arugula
1 ounce Pecorino, shaved
Recipe Tips

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Preheat oven to 400°. Toss bread with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Bake, tossing halfway through, until golden brown and crunchy, 8–10 minutes; set croutons aside.

Heat 2 Tbsp. oil in a large skillet over medium. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is soft, 5–7 minutes. Add tomatoes and cook, stirring often, until they just start to release their juices, about 1 minute. Add 1 cup water and bring to a boil. Transfer tomato mixture to a blender and blend until smooth; taste and add hot sauce to your liking. Season with salt and pepper. 

Drizzle soup with more oil and top with arugula, Pecorino, and croutons. 

Do Ahead: Croutons can be made 1 day ahead. Store airtight at room temperature.
Recipe by Joshua McFadden, Ava Gene's, Portland, OR
Photograph by Peden & Munk
Created For You Say Tomato, We Say Make These Recipes Immediately

Fuente: www.bonappetit.com

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