Source: dLife

Ripe tomatoes and fresh herbs make this a refreshing, chilled soup.

Servings

1 tbsp olive oil
1 large onion , chopped
1 fresh carrots , chopped
2.25 lb fresh tomatoes , quartered
2 medium garlic cloves , chopped
0.25 tsp ground thyme (or 5 sprigs fresh thyme)
0.25 tsp dried marjoram (or 5 sprigs fresh marjoram)
1 bay leaves
3 tbsp sour cream
1 pinch salt
1 pinch black pepper

1 in large pan, over medium heat, add olive oil, onion, and carrot. Cook 3 -4 minutes, until softened.
2 Add tomatoes, garlic, thyme, marjoram, and bay leaf. Reduce heat to low. Simmer, covered, 30 minutes.
3 Discard bay leaf and press soup through strainer.
4 Stir in sour cream and season to taste with salt and pepper. Chill 10 minutes in refrigerator.