Peel, stem, and chop tomatoes into quarters, working over a bowl to retain all juice. Sprinkle with salt and pepper to taste. Cover and chill for at least 2 hours. Mix in grated onion. Place in cold soup caps and top each serving with a heaping tbsp of chilled, highly seasoned mayonnaise or tartar sauce. Sprinkle with paprika and garnish with parsley.
Wine Pairing(s)
Prado Rey Roble
Torres Gran Sangre De Toro Reserva
Villa Carafa Asprinio di Aversa
Hermanos Sastre 'Vina Sastre' Roble
Casa de la Ermita Monasterio de Santa Ana
Loriñon Rioja Reserva
Lenda Pondal Monterrei
Montebaco Ribera del Duero
Alejandro Fernandez Tinto Pesquera
Ramon Bilbao 'Gran Reserva' Tempranillo
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