Fire Roasted Tomato Soup


Roasted Tomatoes                                                         2 can
Cucumber                                                                         ½ cup
Olive Oil                                                                             3 tablespoon
Finely Chopped Yellow Onion                              ½ cup
Clove Garlic                                                                     3
Orange Juice                                                                  ¼ cup
Red Bell Pepper                                                           1 large
Kosher Salt                                                                     1 tablespoon
Fresh Grounded Black Pepper                            ¼ teaspoon
Hot Pepper Sauce                                                      ¼ teaspoon
Minced Fresh Parsley                                              1 tablespoon
Heavy Cream                                                                ¼ cup
Aged Manchego Cheese                                        4 oz



  1. In a blender add the tomatoes and ¼ cup cucumber puree until smooth. Set aside.
  2. In a large saucepan over medium to high flame, heat olive oil.
  3. Add the onion and cook until translucent for about 4 minutes.
  4. Reduce heat to medium, add in the garlic and cook for 2 more mins.
  5. Then slowly add pureed tomato mixture, orange juice, bell pepper, salt and black pepper and stir to combine.
  6. Continue to cook for 35 more mins.
  7. Remove from heat and add hot sauce, parsley and cream.

Serve hot and garnished with the cheese and remaining cucumber