Take the calyx off the tomatoes and peel by dipping in boiling water or by blistering it over a gas flame. (See the last step for directions.)
Slice the onion thinly. Grate the garlic.
Put olive oil in a small pan that just fits the tomatoes and heat. Add the onion and garlic and sauté, taking care not to let it burn.
When the onion has wilted, add the water and soup stock cube while crumbling the latter. Cover with a lid and cook over high heat.
When it comes to a boil, slide the lid over little to make a gap, and simmer over low heat for 7 to 8 minutes, until the onion is translucent. Taste and season with salt and pepper.
Add the peeled tomatoes carefully, heat for 1 minute and then turn off the heat. Put the whole pan in ice water to cool, then chill in the refrigerator.
Transfer to serving bowls, drizzle a little oilve oil and parsley, and enjoy.
To peel the tomatoes: Take the stem end or calyx off the tomatoes using a knife. Stick a cooking chopstick through and grill the whole surface of the tomato over a gas flame.
Be careful not to let the flames touch the chopstick. You will soon hear some crackling bursting sounds as the peel blisters and starts to come off.
When the skin has become burned and wrinkled, put the tomato in ice water immediately. The skin should slip right off.
Story Behind this Recipe
I'm really fond of marinating whole tomatoes in dashi stock and eating them chilled. I thought that a more western-flavored variation of that would be delicious, too!
Adjust the amount of salt to the soup by tasting the soup after simmering the onions. Instead of parsley, you can use cucumber, okra or any green vegetable as a garnish. Please arrange it so that it looks colorful.