1: Chop the tomates, cebolla, pimiento rojo, and ajo.
2: Heat aceite de oliva in a pot over medium heat.
3: Add cebolla and ajo, sauté until translucent.
4: Add tomatoes and pimiento rojo, cook until softened.
5: Season with sal and pimienta.
6: Blend the soup until smooth.
7: Serve with queso cottage or ricotta and chili crunch oil.
