GRILLED TOMATO SOUP

GRILLED TOMATO SOUP image

Yield 4 servings

Number Of Ingredients 9

3 lbs (1350 g) ripe tomatoes, halved horizontally and seeded
About 4 Tbs (60 ml) olive oil
1 onion, chopped
1 clove garlic, chopped
1 cup (250 ml) chicken stock or water
2 Tbs (30 ml) dry vermouth, dry white wine, or lemon juice
1 tsp (5 ml) balsamic vinegar
Salt and freshly ground pepper to taste
Chopped fresh basil for garnish

Steps:

Drizzle the tomatoes with about 2 tablespoons (30 ml) of olive oil and grill both sides over hot coals or cook under a preheated broiler until the skin is slightly charred. Heat 2 tablespoons (30 ml) olive oil in a pot over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the tomatoes and press with a spoon to break them into small pieces. Add the chicken stock, vermouth, balsamic vinegar, salt, and pepper and bring to a boil. Reduce the heat and simmer for 30 minutes. Cool to room temperature and puree in an electric blender or food processor. Strain the remove the pieces of tomato skin if desired and refrigerate for at least 2 hours. Serve garnished with fresh basil. Serves 4 to 6.