Toss the tomatoes and onions with the spices, a heavy pinch of salt, and the olive oil. Pour this mixture into a hotel pan and roast in a 350 ?F oven until the tomatoes and onions are tender, approximately 40 minutes. Allow the vegetables to cool completely. Strain the liquid from the hotel pan into a container with a pour spout. Put the vegetables into a blender, add the herbs, a few tbsp of the sherry wine vinegar and begin to purée the mixture. While the machine is running pour the cooking liquid back into the vegetable purée to emulsify and thicken the soup. This may have to be done in batches depending on the size of your blender. Strain the soup through a china cap, do not use a fine mesh strainer as the consistency should be a little rough. Adjust the seasoning of the soup with salt and a little more vinegar if necessary, this will be based on your personal preference. Chill the soup completely and serve in a cold bowl. When serving the soup it can be garnished with fresh slices of cucumber, avocado, herb leaves, grilled shrimp, sliced radishes, or toasted croutons.