Light and cool cream of tomato soup

A summer recipe. As if we needed them around here. Seriously, folks, it's raining and storming and haling pretty much every other day, if not every day. Whenever the weather is nice I practically run to the Lido (pool and lake access here in town) to catch some rays and read in the sun. Otherwise I'm home, doing laundry and the likes.

Maybe I shouldn't be complaining too much. The end of June and beginning of July have been really nice. I just don't get why we have had so much rain in the last ten days. I kid you not, yesterday the weather was so gloomy we went up to Lanzo d'Intelvi, right after the Swiss Italian border and we ate homemade tagliatelle with deer ragout. I mean, that's something you do in October, for crying out loud. Right now we should be frolicking in the water, drinking margaritas and eating fresh produce, right?

So whenever there's a gorgeous day out I do my best to cook up some summer fare because I know, I just know it, that come September I'll start moping around blaming myself for not having taken advantage of the bounty of summer produce enough. Last week I made this cold tomato soup, a recipe I've found in an Italian cooking magazine, Cucina Moderna. It turned out great. Next time I'll make more so I can have some leftovers to enjoy once the weather turns horrible again...

LIGHT AND COOL CREAM OF TOMATO SOUP

Serves 4

2 pounds of ripe tomatoes
2 onions
1 tablespoon paprika
2 cups vegetable broth
1/2 pound yogurt
1 teaspoon sugar
Fresh thyme
Olive oil
Salt

Wash tomatoes, cut in half. Chop onions, place them in a Dutch oven with tomatoes, a tablespoon of olive oil, salt to taste, sugar and paprika. Cover and cook for 20 minutes on medium heat.

Add broth, stir and cover for 10 more minutes. Process with an immersion blender until smooth. Let it cool. Add yogurt, stir well and regulate salt.

Sprinkle with fresh thyme and serve.