For the broth: Onion, leek, celery stalk, star anise, cloves mix and cook for 30 minutes. Cool down. Soak green peas in hot water. Drain the water, take the vegetable broth and pour over the peas. Punch with a blender. Strain through a fine sieve. Place in refrigerator for 40 minutes.
Remove the skin from 1 tomato, sprinkle with three zests (lemon, lime, orange, 1 g each), thyme (twig), salt and sugar to taste. Put in the oven at 100 degrees for 3 hours.
Arrange the tomatoes, cheese, olives, cucumber and nuts on a plate and pour over the chilled pea soup.