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.

　　

Ingredients

Makes 8 (first course) servings

　　4 1/2 pounds 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

　　

Step 1

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.

　　

Step 2

Cook onion and bell peppers in oil with 1/2 teaspoon salt in a wide 5-quart heavy pot over medium heat, stirring occasionally, until soft, about 15 minutes. Stir in tomatoes, pimentón, and 1/2 teaspoon salt and cook, uncovered, stirring occasionally, until tomatoes are tender and falling apart, about 20 minutes.

　　

Step 3

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).

　　

Step 4

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.

　　

Step 5

Serve soup topped with figs or grapes, depending on the season.

　　Cooks' Note:

　　Soup can be made 1 day ahead and chilled. Reheat.