Quick Tomato Soup

Saw this tomato soup recipe in my most recent issue of Saveur, it epitomizes my mantra…less time at the stove, more time at the table.  Core and quarter four tomatoes and place in a large bowl along with half a chopped onion, a smashed garlic clove, a third of a baguette cut into large chunks, and a tablespoon and a half of kosher salt.   Bring your kettle to a boil and fill the bowl with enough hot water to submerge everything.  After an hour, squeeze the liquid out of the bread and put  it into a Cuisinart with the drained vegetables, a tablespoon of sherry or red wine vinegar, and a cup of the reserved liquid.  While running the Cuisinart drizzle in a cup of your best olive oil to create some thickness to your mixture, salt and pepper to taste.  Serve at room temperature or chilled, either way with a chopped hard boiled egg….some prosciutto too if you have it.  Amazing!