- 1 dried Ancho Chile Pepper, stemmed and seeded
- 1 1/2 cups crustless, day old bread, cubed
- 2 to 3 cloves Garlic
- 5 pounds vine-ripened Tomatoes, halved
- Kosher salt
- 1/3 cup extra-virgin olive oil
For the soup: soak the Chile Pepper in a bowl of hot water until soft, about 30 minutes. Drain, peel and crush it to a paste with a mortar and pestle; set aside. Soak bread cubes in a medium bowl of cold water until soft, about 5 minutes. Drain, squeeze out excess water and set aside.
Crush Garlic and 2 tablespoons of salt into a paste with mortar and pestle. Add drained bread and grind until smooth; set aside. Grate cut side of Tomatoes on a box grater into a strainer set over a large bowl; strain out seeds and press through as much pulp as possible; discard skins. Stir reserved Chile Pepper, Garlic-bread paste and oil into Tomato pulp-liquid. Season to taste with salt. Cover and chill.