- 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
- 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 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.
- 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.