Grilled Tomato Soup with Basil

By á-47

Ingredients

• 4 lb. ripe tomatoes
• olive oil
• salt and pepper
• 1 large onion
• 3 garlic cloves
• 1/4 cup white vinegar
• 2 Tbsp. sugar
• 2 cups chicken broth (approximately)
• 8 Tbsp. lemon juice (about 2 lemons)
• 2 Tbsp. balsamic vinegar
• 4 Tbsp. chopped fresh basil

Preparation

Step 1

Cut tomatoes in half, rub with oil,m salt and pepper to taste, and thrown oin a grill with a low fire. Char the surface, depending on flame, this could take 3-10 minutes. Use low flame - the longer the tomatoes stay on the grill the smokier the flavor.

Peel and quarter the onion, oil it slightly, and place on the grill. Grill until browned, about 5-7 minutes.

Chop the grilled onions and tomatoes coarsely, and place them in a pot with the garlic, white vinegar, sugar, and 1 cup of the chicken broth, and simmer uncovered for 1 hour.

Puree the cooked mixture and let it cool. Use whatever you need of the second cup of chicken broth to adjust the consistency to approximate the thickness of a chowder or cream soup.

Finish by adding lemon juice, balsamic vinegar and basil., Season with salt and pepper to taste. Can be served at room temperature.

This soup will keep approx., 5 days covered and refrigerated.