Posted by Carolynhttps://umamigirl.com/chilled-tomato-soup/
Chilled Tomato Soup
Extra virgin olive oil
Dried thyme, marjoram and sage
Salt and pepper
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.
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.