CHILLED YELLOW TOMATO SOUP (edited recipe from WM at Beacon)

For the soup:
-4 large yellow tomatoes (I use heirlooms, and, after I core and seed, I put the core and seeds in a strainer over a bowl and then add that juice to the soup while it's cooking)
-1 tablespoons extra-virgin olive oil1 teaspoon
-coarse sea salt or kosher salt, plus additional to taste
-3/4 cup chopped onion (I use a whole onion)
-1 garlic clove, minced (I use two garlic cloves minimum and I add a chopped shallot just after the onions)
-1 teaspoon powdered cumin seed
- 1 1/2 cups water
-1 tablespoon fresh lemon juice
-1/2 teaspoon freshly ground black pepper
For the cilantro-onion relish:
-1 medium red tomato, seeded and diced
-1/2 cup finely chopped red onion 1/4 cup chopped cilantro
-1 tablespoon fresh lime juice 1 tablespoon extra-virgin olive oil
-1 teaspoon minced jalapeno
-Coarse sea salt or kosher salt and freshly ground black pepper to taste
Method:
Core and roughly chop the tomatoes, reserving their juices. Heat the tablespoon of oil in a large pot over medium heat.
Add the onions and garlic and cook, stirring, until they are translucent, about three minutes. Do not let them brown. (If they start to color, add a tablespoon of water.)
Add the cumin powder to the pot, cook for an additional 30 seconds. Add the tomatoes and their liquid, and 1 1/2 cups of water. Stir in 1 teaspoon salt.
Bring the tomato mixture to a boil over high heat, then reduce the heat and simmer for about 15 minutes. (I cook it for 30 minutes).
Turn off the heat and let the soup cool slightly. Puree the soup either with an immersion blender, or in batches in a blender or food processor. Strain through a coarse sieve and discard the solids.
Chill the soup until cold, at least 4 hours.

Meanwhile, in a non-reactive bowl, stir together all the ingredients for the cilantro-onion relish.
Season soup with lemon juice, salt, and pepper. Serve garnished with a spoonful of the cilantro-onion relish. Serve any remaining relish with chips or pita.