An easy elegant starter

Slighty spciy and smoky tasteI adore soup. It makes a fabulous lunch or an elegant first course. I love spicy tomato soup and its endless variations. It is the perfect showcase for a good olive oil. This soup makes your life easy when entertain and pressed for time – yet no one is short-changed.

Serve it hot or cold.
Grind 1tbsp Chipotle chilies in adobe sauce (canned) with 1 lg. clove of garlic in processor or blender. This is a smoky chili in smoky-sweet tomato sauce. Canned is easy to use and find. It is hot.
Or roast 1-2 dried chipotle Chile(s), cool and de-seed.
Soak for 20 minutes and then grind with 1 large garlic clove in a processor or blender.
(save extra in jar)
Sauté 1 small chopped onion in 1tbsp. of good olive oil (not best) until soft, not brown
Add 1 scant tsp chili paste, and sauté 2 minutes with 1 heaping tsp of ground cumin. If you like spicy, add more, but be cautious.
Purée and then add 1 large can Glen Muir Organic Fire Roast tomatoes or a large can of good quality San Marzano tomatoes. Must be this quality. In the summer, you can substitute three cups of seeded and pureed very juicy fresh tomatoes.
½  cup water
1 ½ tsp smoked  paprika
1 tbsp sugar
Bring to a light boil, and then simmer for 10 minutes
1tbsp kosher salt.
Correct salt and serve.
To serve, finish the soup with a good olive oil and large toasted croutons of good bread. Just put a light circle of oil on the top of the soup.
Toast the bread lightly. Rub it with a peeled clove of garlic, and sprinkle lightly with the fried or fresh herbs of your choosing. Then toast again lightly! Simple and delicious.
I used Sulleria Extra Virgin Olive Oil to finish the soup and make the croutons. Sulleria is an exquisite artisanal product from Calabria, Italy. A simple recipe such as this showcases the incredible flavours of this hand-harvested olive oil. Using high quality oil such as Sulleria can elevate this dish to something extra special. If you adore fine oil olive, you will want to check out