This is an easy dish that doesn't require any cooking, other than toasting the cumin seeds. It can be served as soon as you make it, but if you have the time it's even better if you chill the soup for about an hour, so the flavours have time to blend and develop. You need to use really sweet, ripe tomatoes or the soup will be tasteless. I buy the local pear-shaped or oval cherry tomatoes, which are sold by fruit vendors. You can also make the soup with yellow or orange tomatoes, but the tomato garnish should be of a contrasting colour.
Ingredients 800 grams red cherry tomatoes, chilled
2-3 medium-sized garlic cloves, minced
2 shallots, minced
1 tsp cumin seeds
About 30ml extra virgin olive oil, plus extra for the garnish
About 15ml fresh lime juice, chilled