Tomato Gazpacho with Mozzarella, Raspberries, and Almonds

Step 1

Preheat the oven to 350°F.

Step 2

Set a wire rack on a rimmed baking sheet and put the tomatoes on the rack, cut sides up. Bake the tomatoes until the skin blisters, about 10 minutes. When cool enough to handle, peel and break into quarters with your hands.

Step 3

Transfer the tomatoes and their juices to a blender, along with the shallot, garlic, celery, cucumber, bell pepper, and chile. Blend on low speed until pureed. Strain through a medium-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Season with the vinegar, salt, and sugar. Refrigerate until extremely cold.

Step 4

Put the almonds in a small saucepan and add just enough olive oil to cover. Cook over medium heat until the almonds are fragrant and blonde, about 5 minutes. Remove from the heat, drain on paper towels, and let cool to room temperature. Reserve the almond cooking oil.

Step 5

Divide the mozzarella, tomatoes, avocado, raspberries, basil, chile, and reserved almonds among cold soup bowls. Pour the soup into the bowls, drizzle with the almond cooking oil, and season with fleur de sel and pepper. Serve immediately.

c’est bon

Step 6

If you’re in a hurry, you can set the bowl of soup in a larger bowl of ice and water to chill it quickly.