Chilled Creole Tomato Soup With Tapenade | Oregonian Recipes

Ingredients

• 1 small ancho chile (an ancho is a dried poblano)
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, crushed
• 3 pounds ripe heirloom tomatoes, peeled and coarsely chopped (see note)
• 2 red bell peppers, seeded and chopped
• 2 tablespoons sherry vinegar
• 1/2 cup fresh basil leaves, torn
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper
• Granulated sugar, to taste (optional)
• 1/4 cup pitted kalamata olives
• 2 cloves garlic
• 2 oil-packed anchovy fillets (optional)
• Juice of 1/2 lemon
• 1/2 cup extra-virgin olive oil