From Hetty Lui McKinnon, author of “To Vegetables, With Love.” McKinnon’s note about this recipe: “It is hard to describe how alive this soup feels. When using such sparse ingredients, there is nowhere to hide. The vivacity of this soup fervently reflects the integrity of the ingredients used. It tastes of vines ripened by the sun, grassy, musky, and earthy. It offers the essence of tomatoes, without the astringency. The soup is inspired by a Spanish tomato and bread soup called salmorejo, which typically features sherry vinegar, and is served topped with boiled egg and ham. I developed this recipe to be eaten cold, however when I served it, my son requested for it to be heated up. Hence, we have a soup that can be served at both temperatures. There are optional toppings of bread croutons, feta or other soft, salty cheese, or tahini.”
I’ll substitute about 1/4 of that sweet onion in the box for the green onions the recipe calls for. Love that this takes maybe 5 minutes to make and then just needs to sit in the refrigerator until you’re ready to serve.
