I learned to make this soup years ago. The same comment comes back every time: “How much cream did you put in there?” Same answer: None… The secret is to blend the soup for 5 minutes and then strain it through a fine strainer.
Ingredients list: 2tblsp extra virgin oil, 1 white onion (small dices), 1 large red bell pepper (medium dices and seedless), 6 medium heirloom tomatoes (cut in quarters), 2 pinch saffron, salt and pepper.
In a pot, over a medium heat pour the olive oil. Add the onion, stir and suet until it become translucent. Add the bell pepper. Stir for 4-5 minutes. Don’t let brown anything. Add saffron, tomatoes, salt, and black pepper. Stir well and cover the pot. After 5 minutes, low down the heat and let it simmer for 20 minutes. The vegetables are going to render their natural water. Check out the seasoning before blending. That way you will get reed of the black pepper and have a beautiful deep orange color without black points. Blend and strain.
This soup is great chilled or warm. That’s up to you. On the photo below, the soup was served chilled with a coffee soup spoon of whipped cream seasoned with cocoa nibs and olive oil.