Fresh Cold Tomato Soup

Hope you're not sick of tomato recipes yet! I saw this Cold Tomato Soup recipe in the Times and thought I'd try it with a few changes. It's simple, fresh, and a great way to use these amazing tomatoes before it gets cold. I had my friend Chelsea over for dinner and this was a a great, light dinner - perfect for the humid night. Would also be great for lunch.

Serves 2-3
Ingredients:
3-4 cups tomatoes, chopped
3 garlic cloves, crushed and chopped
3 tbsp basil, chopped
1/2 teaspoon smoked paprika
1 pinch red pepper flakes
2 tsp red wine vinegar
2 tsp olive oil
1/2 tsp kosher salt
1/2 tsp fresh ground pepper


Fresh bread, cut in half
olive oil
salt
goat cheese

cucumber, chopped
radish, chopped
grape tomatoes, quartered
avocado, chopped

Directions:
Mix first 9 ingredients in a non-reactive bowl and let sit for 30 minutes to an hour.

Blend in a food processor and push through a fine mesh sieve or a food mill (again, another time a food mill would have made life easier, though Chelsea agreed to help so it was actually fine - you're better than a food mill, Chels!)

Try to get out as much juice as possible. Season to taste with salt and pepper.

Meanwhile, drizzle a little olive oil on the bread and throw it under the broiler until it is golden brown.

Then plop some goat cheese (or whatever cheese you like) on top and put it back under the broiler until gooey.
Ladle the soup into bowls, place the toast in the middle of each bowl, and sprinkle with cucumber, radish, grape tomato, and avocado (and any other fresh, crunchy veggies you have around).