Chilled Heirloom Tomato Soup
By Jeff Murphy
Serves 6
Cook Time: 1 hour

• 3 lbs heirloom or garden tomatoes
• 1 red onion
• 3 cloves of garlic, peeled
• 2 tbsp tomato paste
• 1 cup extra virgin olive oil
• 1 ½ tsp sherry vinegar
• ½ tsp smoked paprika
• ¼ tsp chipotle chile powder
• pinch of toasted cumin seeds
• fresh chives
• salt and pepper to taste

Slice 1 ½ pounds of tomatoes down the middle and place on a lightly greased baking sheet. Season with salt and pepper and then roast in a 400 degree F oven for 30 minutes. Stir and shake the baking sheet every 10 minutes. Remove from oven and cool. Take the other 1 ½ pounds of tomatoes and cut into eighths. Set aside. Peel and slice the red onion and place in oven at 400 degrees F for 15 minutes. Roast 3 peeled cloves of garlic tossed in olive oil for 15 minutes. Roast tomato paste in oven until colored, approximately 20 minutes. Puree all of these ingredients including the smoked paprika, chipotle chile powder and toasted cumin seeds in a blender or food processor until smooth and then force through a fine colander or sieve. Return tomato puree to blender and while machine is running add in 1 cup of extra virgin olive oil and 1 ½ teaspoons of sherry vinegar. Chill for 2 hours. When serving, garnish tomato soup with chopped fresh chives and a drizzle of the best extra virgin olive oil you can find.