Chilled Tomato Soup with Smoky Seasonings

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 servings


  • Extra virgin olive oil
  • 7 medium tomatoes about 3 pounds, trimmed and thickly sliced
  • Hickory salt
  • 1 cucumber peeled and seeded
  • 1 small sweet onion peeled and cut in chunks
  • 1/2 teaspoon Spanish smoked paprika
  • Garnishes: 1 1/2 cups blanched or sautéed fresh corn kernels and small-diced zucchini pea shoots


  1. Preheat the oven to 250°F. Smear a sheet pan with olive oil and arrange the tomato slices on top. Sprinkle both sides with hickory salt. Bake for 1 1/2 to 2 hours, turning once, until the tomatoes turn very soft and their color deepens.
  2. Combine the tomatoes, cucumber, onion and paprika with 1/4 cup olive oil in a blender; puree until very smooth. Dilute with water if too thick. Taste and add more salt if needed. (For a silkier texture, pass the soup through a fine strainer or the fine disc of a food mill.)
  3. Transfer the soup to a bowl and refrigerate for several hours or overnight. To serve: Pour into pretty glass bowls or martini glasses. Heap mixed corn and zucchini in the center and insert a small cluster of pea shoots.