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Chilled Tomato Soup


  • Ripe tomatoes
  • Baby onions
  • Extra virgin olive oil
  • Dried thyme, marjoram and sage
  • Salt and pepper
  • Sherry vinegar
  • A pinch of sugar, optional
  • Sour cream for serving


  • Preheat the oven to 375.
  • Halve each tomato crosswise. Peel any unusable layers from the onions and remove greens and roots, but leave bulbs whole. Arrange tomatoes, cut side up, and onions in a single layer in a roasting pan. Drizzle with olive oil and sprinkle generously with salt, pepper and dried thyme, marjoram and sage (or whatever herbs sound good) - about 1/4 to 1/2 teaspoon of each herb. Roast for 70 minutes.
  • Let the veggies cool to room temperature before pureeing them, in batches if necessary, in a blender on high speed until smooth. Pass the soup through a sieve to remove seeds and skins, discarding what few solids there are. Season with salt, pepper and a tablespoon or so of sherry vinegar, to taste, along with a pinch of sugar if necessary. Chill in the refrigerator until cold. Serve with a dollop of sour cream.
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    Recipe Notes

  • Note: without the addition of liquid this soup is moderately thick, and 17 tomatoes didn't make a huge amount (we fed three as a first course). You could thin it with some water or veggie or chicken stock and go a little heavier on the herbs, salt and pepper if you wanted.
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