No-Cook Blender Tomato Soup

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for serving
• 1 clove garlic
• 1/2 small onion, roughly chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 slice white bread, crusts removed, torn into rough 1/2-inch pieces
• 1 can peeled whole tomatoes packed in juice
• 1 cup water or stock
• Kosher salt and freshly ground black pepper
• Minced chives, basil, or parsley as garnish

Directions

Pour the olive oil into the jar of a high-powered blender. Add the garlic, onion, oregano, red pepper flakes, bread, tomatoes with their juices, then the water or stock. Start blending on low, then gradually bring it all the way up to the highest setting. Blend until the soup is very smooth and hot enough to steam, about 4 minutes. Add salt and pepper to taste. For an extra-silky texture, pass the soup through a fine-mesh strainer or chinois before you serve it. Serve right away with herbs and a drizzle of olive oil, or refrigerate it and serve it cold. Once it has chilled, loosen the texture by whisking in water a tablespoon at a time until it is exactly where you want it.