Room Temperature Tomato Soup
(courtesy of chef Randall Selland, owner, Selland Family Restaurants in Sacramento. Serves 4)
2½ pounds heirloom tomatoes (any variety)
3 tablespoons extra-virgin olive oil
¼ bunch cilantro
1 to 2 cloves garlic, coarsely chopped
½ shallot, coarsely chopped
2 tablespoons salt
Salt and pepper, to taste
Core and chop tomatoes into 8 to 10 pieces each. Combine all ingredients in large bowl and gently mix together. Allow to sit 5 hours at room temperature for olive oil and salt to break down tomatoes and combine flavors. Run mixture through food mill or blender, then salt and pepper to taste. Serve soup chilled or at room temperature. Suggested accompaniments include burrata cheese and chives, crispy soft-shell crab, or Dungeness crab salad.
