chilled heirloom tomato soup

a refreshing late summer soup. 

serves two

5 heirloom tomatoes
a small bunch of spring onions
thyme
olive oil
1 teaspoon of sugar
salt and pepper to taste

Slice 4 tomatoes, put them on a tray lined with parchment paper (reserve one for later). Cut the spring onions in half, add the white part to the tray and reserve the green part. Drizzle some olive oil and sprinkle the teaspoon of sugar (this will counter balance the acidity of the tomatoes). Roast at 300°F/ 150°C for about 30 minutes until the tomatoes come out golden.

Use a hand held mixer to mix the tomatoes into a soup, adding some water to thin the consistency of the soup. Put in the refrigerator to cool (about 2 hours or overnight)

Cut the remaining tomato in small squares, and slice the green part of the spring onions. Decorate with the fresh tomato and the fresh and roasted spring onions.