6lbs ripe tomatoes (beefsteak or other large size, divided use)
4 small new onions (about 1 1/2 lb in total)
3/4 cup toasted almond slivers
8 Anaheim chile peppers
2 cloves garlic (sliced thinly)
1T sherry vinegar
Large crystals sea salt
1 small cucumber diced small (brunoise)
2 Anaheim peppers (diced small)
Extra virgin Olive oil
6 fresh basil lives, chiffonade
Heat the grill for about 15 minutes on the low setting (or use a small charcoal fire). My gas grill registered 550 on an oven thermometer suspended above the burners. Place 3/4 of the tomatoes on the grill and leave for about 45 minutes. The skin will blacken and become crunchy. At the same time place the onions unpeeled on the grill. Their skins will also blacken.
After the tomatoes have cooked through, they will be thick and concentrated inside. Extract the concentrated flesh into a bowl. Do the same for the onions. Meanwhile toast the almonds in a hot, dry pan - taking care not to burn them. Roughly chop the 8 Anaheim peppers, peel the remaining tomatoes. Place peeled tomatoes, concentrated tomatoes, onions, almonds, garlic, 1T vinegar into the blender and blend until very smooth. Add a little kosher salt and pepper to taste.
Chill the soup mixture for several hours in the refrigerator.
Serve the soup in a plain white bowl, garnished with the diced cucumber, Anaheim peppers and basil chiffonade. Sprinkle on some sherry vinegar, drizzle a little olive oil, sprinkle sea salt and basil. Serve with crusty bread.
Note this gets the "We can serve this to people" accolade, so it is definitely one of Madame's new favorites.