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

Combine olive oil, garlic, onion, oregano, red pepper flakes, bread, tomatoes and their juices, and water or stock in the jar of a high-powered blender. Turn blender on to low speed and slowly increase speed to maximum. Blend until soup is steaming hot and completely smooth, about 4 minutes. Season to taste with salt and pepper. If an even smoother soup is desired, press through a fine-mesh strainer or chinois before serving. Serve immediately garnished with herbs and drizzled with olive oil, or chill and serve cold. (Once chilled, you can adjust the texture by whisking in water a tablespoon at a time until desired consistency s reached.)