Icy Tomato Soup

By khojnicki

Ingredients

• 2 1/2 lbs plum tomatoes, coarsely chopped
• 3 c water
• 1 tbsp tomato paste
• 1 onion, minced
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper
• Pinch of granulated sugar
• 1/2 c heavy cream
• Salt and freshly ground black pepper
• 1 pint cherry tomatoes
• 1 tbsp EVOO
• 1 tsp confectioner's sugar
• 2 tbsp chopped dill

Details

Servings 6
Preparation time 20mins
Cooking time 110mins

Preparation

Step 1

In a medium saucepan, combine the plum tomatoes with the water, tomato paste, onion, garlic, oregano, crushed red pepper and granulated sugar. Simmer over moderate heat, stirring a few times, until the tomatoes are very tender, about 20 mins. Add the cream and simmer for 1 minute.

Puree the soup in a blender and pass it through a coarse strainer into a medium bowl. Season with salt and pepper. Refrigerate the soup until cold, about 1 hour.

Meanwhile, preheat the oven to 375 degrees F. Spread the cherry tomatoes on a rimmed baking sheet and toss with the olive oil, confectioner's sugar and a large pinch of salt. Bake for about 10 mins, until the skins start to wrinkle. Transfer the tomatoes to a bowl and toss with the dill.

Ladle the soup into bowls, garnish with the roasted cherry tomatoes and serve.