This is the best cold soup I have ever tasted! I am not a fan of gazpacho, as it just seems a bit blah. This however is spicy and completely addictive. I first saw mention of it here, on The Wednesday Chef, where it had been adapted from this recipe, in the New York Times. I adapted it a bit more, by eliminating the vinegar (yuck), and adding ancho chile powder, making this quite a spicy soup.
about 2.5 pounds/1 kilogram of the ripest tomatoes, peeled and coarsely chopped
half an onion, finely chopped
1 tablespoon olive oil
1-2 teaspoons ancho chile powder (I just ground up a whole dried chile)
2 teaspoons freshly ground cumin
2.5 teaspoons sweet paprika (I think mine was hot, adding to the spice factor)
pinch of cayenne (this really wasn't necessary with the ancho)
juice of 1-2 limes
scant cup chopped cilantro
salt to taste, about a teaspoon should do
Briefly puree the tomatoes in a blender or with an immersion blender. Leave them a bit chunky, as you do not want a smooth puree. Heat the olive oil over medium-low heat and saute the onion and the spices, stirring often, until the onion is soft. Add to the tomatoes, and stir in the salt and cilantro. Eat immediately or chill.
I ate this all up, and will be making it again as soon as I get more tomatoes from the market. I think it's perfect with crusty bread, but may also try it with some cold poached shrimp or even a shot of vodka to make a Mary Mary Bloody Mary.