chilled tomato soup with rose water

i dont feel like cooking in summer. with cooking i mean: wear an apron. chop up a gazillion things. stir a risotto or mess around with caketins. why turn the oven on when the sun is shining in full blast? i am more like the "whizzitallupinasecond" type of cook at the moment.
but still... it should be delicious. like a chilled tomato soup. what better time to buy tomatoes than right now? they are sunnkissed, full of flavour and dont need much to enhance their flavour.
my friend tanja grandits (who cooks at this kick-ass restaurant here) had this brilliand idea to add just a teaspoon or two of rosewater to her chilled tomato soup and what can i say: it's so delicous, it makes you wanna dip your head into the soupbowl and just drink it all up! slurp! yum!


8 ripe tomatoes, skin off
200ml tomato juice
2 teaspoon of tomatopurée
1 tablespoon of runny honey
1 teaspoon of salt
1 garlic clove, diced
2 shallots, chopped up
1 pinch of cinnamon
some fennel seeds, freshly ground
1 pinch of cayenne
2 tablespoons of rosewater

to garnish:
some creme fraiche
fresh peppermint, oregano or basil

take 3 tomatoes, take seeds out and chop up into small little cubes. set aside.
chop up rest of tomatoes, mix with all the other ingredients and let stand in the fridge for about half an hour. then whizz it all up in your blender, pass through a sieve and chill in the fridge.
add small little tomato-cubes and serve in small soupbowls or a glass. garnish with some creme fraiche and peppermint.