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Preheat oven to Broil. Place peppers on sheet pan and char 15 minutes, rotating every 4-5 minutes until sides are blackened.
Place peppers in bowl and cover 15 minutes to steam (this will help skins come off with ease). Peel, remove stem and seeds. If seeds stick, gently run pepper under stream of water. Slice peppers into large chunks.
Meanwhile, de-stem and cut tomatoes into large chunks. In large skillet, add 1 tablespoon olive oil. Heat on low, add tomatoes, and cook 10 minutes, until soft and heated through. Stir occasionally.
Pour tomatoes into blender with peppers. Add basil leaves, if using, and a squeeze of lemon. Start on low, then increase blender speed to medium-high. Purée one minute on medium-high speed.
Turn blender low and slowly add olive oil, then sea salt. Turn back up to medium-high and purée another minute or until desired consistency. Add a bit of water if soup is too thick.
Taste for seasoning adjustment. Garnish with a drizzle olive oil and ground black pepper.