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1
Heat the oil in a large saucepan, over medium heat.
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2
Add the pancetta and cook until crispy and golden, 8 to 10 minutes.
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3
Using a slotted spoon, remove the pancetta from the pan, place on a paper towel-lined plate, and reserve.
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4
Increase the heat to medium-high and add the onions to the hot oil.
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5
Saute until soft, about 3 to 4 minutes.
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6
Season the onions with salt and pepper.
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7
Add the garlic, bay leaves and chiles, and cook for 5 minutes.
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8
Add the tomatoes and stock.
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9
Adjust the seasonings with salt and pepper.
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10
Bring the liquid to a boil and reduce to a simmer.
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11
Cook for 10 to 15 minutes or until the tomatoes soften.
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12
Remove the bay leaves, and using a handheld blender, puree the soup until smooth.
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13
Alternatively, you can omit blending and leave the soup chunky.
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14
Stir in the lemon juice and hot sauce.
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15
Adjust seasonings with salt and pepper.
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16
To serve, ladle the soup into individual bowls and garnish with a drizzle of Cilantro Oil and the reserved pancetta.
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17
Bring a medium pot of water to a boil.
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18
Add the cilantro and blanch for 10 seconds.
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19
Remove and shock in an ice bath.
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20
Pat dry well on paper towels, squeezing to remove any excess water.
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21
Roughly chop and transfer to a blender.
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22
With the machine running, add the oil and salt and process until smooth.
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23
Transfer to a squirt bottle and refrigerate until needed, for up to 1 week.
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24
(Bring to room temperature before using.)
