Icy Tomato Soup

Directions

1. 1
   In a medium saucepan, combine the plum tomatoes with the water, tomato paste, onion, garlic, oregano, crushed red pepper and granulated sugar.
2. 2
   Simmer over moderate heat, stirring a few times, until the tomatoes are very tender, about 20 minutes.
3. 3
   Add the cream and simmer for 1 minute.
4. 4
   Puree the soup in a blender and pass it through a coarse strainer into a medium bowl.
5. 5
   Season with salt and black pepper.
6. 6
   Refrigerate the soup until cold, about 1 hour.
7. 7
   Meanwhile, preheat the oven to 375.
8. 8
   Spread the cherry tomatoes on a rimmed baking sheet and toss with the olive oil, confectioners' sugar and a large pinch of salt.
9. 9
   Bake for about 10 minutes, until the skins start to wrinkle.
10. 10
    Transfer the tomatoes to a bowl and toss with the dill.
11. 11
    Ladle the soup into bowls, garnish with the roasted cherry tomatoes and serve.