Soup recipe adapted from Honey & Jam
, Harissa from Sprouted Kitchen
, who adapted it from Ashley Rodriquez in Food + Wine
Yellow tomatoes make for a pretty, golden soup against a swirl of green harissa and bronzed halloumi, but feel free to use any color tomato here, such as red heirlooms, Romas, San Marzanos, or dry-farmed Early Girls.
The soup is good on its own should you lack the time to make the harissa and/or croutons. If a heatwave strikes, leave the soup cold and add a splash of sherry vinegar, and this soup becomes a creamy gazpacho.
For a vegan version, use coconut milk or cream in place of the heavy cream and make traditional croutons with cubed bread instead of halloumi.
Shallots vary in size and I never know how to quantify them.
Sometimes two big ones are attached; I count these as two separate
shallots. Mine were roughly the size of a golf ball or a little bigger.
Don't worry too much if you lack any of the spices called for here
(saffron, smoked paprika, fennel seed, cumin, or coriander). The soup will still be lovely if you need to leave any or all of them out.
The harissa recipe will make more than you'll need for the soup by about double; extra harissa is fabulous on nearly anything: sandwiches, quesadillas, grilled or roasted vegetables, fish or meats, eggs, or grain bowls.
Be careful when handling the chile for the harissa. Taste before adding it all if you are sensitive to spice, and wash your hands and under your nails thoroughly with soap and water after handling the cut chile lest it burn your skin.
Nutritional values are based on one of six servings.