Haven’t made this yet, but have bought the tomatoes. Waiting for them to ripen.
GRILLED TOMATO SOUP
THIS SOUP CAN BE SERVED EITHER HOT OR COLD.
3 LBS RIPE TOMATOES
OLIVE OIL, PREFERABLY EXTRA VIRGIN TO BRUSH TOMATOES WITH
2 TBSP OLIVE OIL
1 MED ONION, COARSELY CHOPPED
1 CUP CHICKEN STOCK
1 TBSP DRY WHITE WINE
1 CLOVE GARLIC, MINCED
¾ TSP SALT
¼ TSP FRESHLY GROUND BLACK PEPPER
2 TBSP FRESH LEMON JUICE
1 TSP BALSAMIC VINEGAR
2 TBSP CHOPPED FRESH BASIL
PREHEAT BBQ OR BROILER.
HALVE THE TOMATOES THROUGH THE CIRCUMFERENCE, SEED THEN BRUSH BOTH SIDES WITH OIL. PLACE TOMATOES ON THE GRILL AND GRILL ON BOTH SIDES UNTIL GOLDEN & SLIGHTLY CHARRED. REMOVE TO A PLATTER.
HEAT THE 2 TABLESPOONS OLIVE OIL IN A SOUP POT, OVER MEDIUM-LOW HEAT. ADD THE ONIONS AND COOK, STIRRING OFTEN, UNTIL TENDER BUT NOT BROWN, 5 – 10 MINUTES.
ADD THE TOMATOES, STIRRING TO BREAK THEM UP.
STIR IN THE CHICKEN STOCK, WHITE WINE & GARLIC. SIMMER UNTIL THE TOMATOES ARE SOFTENED AND HAVE RELEASED THEIR JUICES, 25 – 30 MINUTES. PUREE UNTIL SMOOTH. STRAIN IF YOU WISH TO REMOVE THE SKIN.
STIR IN SALT & BLACK PEPPER.
LET COOL TO ROOM TEMPERATURE AND REFRIGERATE UNTIL COLD. JUST BEFORE SERVING STIR IN LEMON JUICE, BALSAMIC VINEGAR AND CHOPPED BASIL. IF SERVING HOT, I WOULD JUST ADD THOSE ITEMS JUST BEFORE SERVING.
MAKES ABOUT 4 CUPS.