Chilled Fresh Tomato Soup

Tomatoes are coming into season, and are bold and red and beautifully flavored with sunshine*. And it is hot enough that a chilled soup is a delightful addition to any meal!
(serves 2)

Coconut* oil cooking spray
2 lbs. tomatoes, cored
1 shallot, sliced thin
2 garlic cloves, unpeeled
2 t. tomato paste
1/8 t. smoked paprika
Pinch cayenne pepper
Kosher* salt and freshly* ground black pepper
1 T. EVOO
1 t. sherry vinegar, plus extra for seasoning
1 T. chopped fresh basil, mint, or dill*

Adjust oven rack to middle position and heat oven to 375. Line rimmed baking sheet with foil and lightly spray with nonstick spray. Cut 1 lb. tomatoes in half horizontally and arrange cut side up on prepared sheet. Arrange shallot and garlic in a single layer over 1 area of the sheet. Roast for 15 min., then remove shallot and garlic. Return sheet to oven and continue to roast tomatoes until softened but not browned, 10-15 min. Let cool to room temp, about 30 min. Peel garlic cloves and place in blender with roasted shallot and roasted tomatoes. Cut remaining 1 lb. tomatoes into eighths and add to blender along with tomato paste, paprika, cayenne, and 1/2 t. salt. Process until smooth, about 30 sec. With the blender running, slowly add oil until incorporated. Pour puree through fine-mesh strainer into nonreactive bowl, pressing on solids to extract a much liquid as possible. Discard solids. Stir in vinegar. Cover and refrigerated until well-chilled and flavors meld, at least 4 hours and up to 24 hours. To serve, stir soup to recombine and season with salt and extra vinegar to taste. Ladle soup into individual  chilled serving bowls and sprinkle with basil, mint, or dill. Season with pepper, to taste. Serve with warm garlic bread* or drop biscuits*.

"Everything you are being shown is where you still have work to do."

Love,

Machete Milletti