Roasted Tomato Gazpacho With Yellow Plum Salsa

Ingredients

• 2.5 lbs mixed heirloom tomatoes slow roasted ala mollie wizenberg of orangette (sans coriander)
• 1 cucumber seeded and sliced into 2 inch thick rounds
• ¼ inch slice of red onion
• ½ to 1 jalapeño seeds removed if you’re not into heat
• ¼ cup olive oil
• 2 tablespoons white wine vinegar
• ¾ teaspoon hot smoked paprika
• ¼ teaspoon sea salt
• 1/2 of cucumber, seeded and chopped into ¼ inch pieces
• 2 yellow tomatoes seeded and chopped into 1/8 inch pieces
• 2 yellow plums chopped into ¼ inch pieces
• 1 tablespoon finely chopped red onion
• 1 teaspoon very finely chopped jalapeño
• 1 tablespoon extra virgin olive oil
• 1 teaspooon white wine vinegar
• sea salt
• finely ground black pepper
• finely chopped fresh parsely (about 1 tablespoon)