Sopa de verano: Gazpacho de anchoas

Ingredientes

• 2 tablespoons olive oil, divided
• 1 shallot, peeled + finely sliced
• 2 garlic cloves, peeled + finely sliced
• 1 pound fresh tomatoes
• 1 large cucumber, peeled + deseeded
• 2 canned anchovies (packed in olive oil)
• 1 teaspoon red wine OR sherry vinegar, plus more to taste
• ~20 leaves fresh basil, divided
• 1/4 cup heavy cream
• 1/2 teaspoon salt, to taste (If you omit the anchovies, you may need more salt)

Preparación

1. 1

   Heat 1 TB olive oil in a heavy-bottomed pan over medium-high heat. When the oil is hot and begins to shimmer, sauté shallot and garlic slices for 1-2 minutes, until golden. Remove shallot and garlic from pan, and set aside.

2. 2

   If using campari or cherry small tomatoes, cut them all in half. If using larger tomatoes, core them and cut into quarters.

3. 3

   Add 1 more TB olive oil to the pan. Set tomatoes into the hot pan, and don't touch them for about 3 minutes, when the tomatoes have dark char marks. Toss and continue to blister the tomatoes for about 1 more minute. Remove tomatoes from the pan.

4. 4

   Add shallots, garlic, tomatoes, cucumbers, and anchovies to a blender basin. Remove the plastic lid insert from the blender lid to allow steam to escape, and cover with a towel. Blend until smooth. (Optionally, add all ingredients to a pot and use an immersion blender.)

5. 5

   Add vinegar to taste. (The amount needed will depend on the potency of your vinegar and your taste preferences.)

6. 6

   Next, add about 3/4 of the basil leaves and the cream, and blend until smooth. Taste, and add salt if needed.

7. 7

   Chill soup in the fridge for at least an hour before serving, and use within 3-4 days. Just before serving, roughly chop the remaining basil.

8. 8

   Serve soup chilled in 4 small bowls, or 2 large bowls, and top with basil.

9. 9

   Leftovers: Store leftovers in the fridge and use within 3-4 days.