7medium tomatoesabout 3 pounds, trimmed and thickly sliced
1cucumberpeeled and seeded
1small sweet onionpeeled and cut in chunks
1/2teaspoonSpanish smoked paprika
Garnishes: 1 1/2 cups blanched or sautéed fresh corn kernels and small-diced zucchinipea shoots
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.
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.)
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.
Chilled Tomato Soup with Smoky Seasonings https://tavolatalk.com/chilled-tomato-soup-with-a-smoky-undertone/