SMOKY SPANISH TOMATO SOUP

SMOKY SPANISH TOMATO SOUP 

SERVES 8 (FIRST COURSES)

Bell peppers and cumin add sweetness and spice to this tangy tomato
soup, but it's the pimentón that really pulls all the flavors
together.

* 4 1/2 lb tomatoes
* 1 medium onion, chopped
* 1 red bell pepper, chopped
* 1 green bell pepper, chopped
* 1/4 cup extra-virgin olive oil
* 1 teaspoon sweet pimentón (smoked paprika)
* 3 garlic cloves, peeled
* 1 teaspoon cumin seeds
* 1/2 cup coarse bread crumbs (from a day-old baguette)
* 2 cups fresh figs or seedless green grapes, halved

* Cut a shallow X in bottom of each tomato. Blanch in batches in a
pot of boiling water 15 to 30 seconds, then transfer to an ice bath.
Peel and seed tomatoes, then coarsely chop.
* Cook onion and bell peppers in oil with 1/2 tsp salt in a wide 5-qt
heavy pot over medium heat, stirring occasionally, until soft, about 15
minutes. Stir in tomatoes, pimentón, and 1/2 tsp salt and cook,
uncovered, stirring occasionally, until tomatoes are tender and falling
apart, about 20 minutes.
* Meanwhile, crush garlic to a paste with cumin using a mortar and
pestle (or crush cumin with side of a heavy knife, mince and mash
garlic, and stir together).
* Stir garlic-cumin paste and bread crumbs into tomato mixture.
Purée soup in batches in a blender until smooth (use caution when
blending hot liquids) and return to cleaned pot. Thin to desired
consistency with water and season with salt and pepper.
* Serve soup topped with figs or grapes, depending on the season.
COOKS' NOTE: Soup can be made 1 day ahead and chilled. Reheat