Outstanding Summer Tomato Soup with a Moroccan touch

I just made this amazing soup so i had to share...the original recipe came from the NY Times but i made some practical tweaks based on available (or not available) ingredients...here's my version:
3 medium cloves of garlic, smashed, peeled and minced
1 tsp cayenne
3/4 tsp ground cumin
2 tsp olive oil
1 lb fresh tomatoes
1/2 Tbsp red wine vinegar
juice from 1/2 lemon
salt to taste
In a small saucepan, heat the olive oil, garlic, cayenne & cumin for 5 min, stirring constantly. put aside. Crush the tomatoes in a food processor & strain to remove seeds (or use food mill). add salt to taste, vinegar, the spiced oil & lemon juice. Chill for 30 min to an hour before serving.
Note - i would recommend adding chopped cilantro if you have it. Celery is optional.