Grilled Tomato Soup
Source of Recipe
from wwr
Recipe Introduction
This soup recipe distinguished by the fact that the tomatoes are grilled,
giving them a more intense flavor and a hint of smokiness.
Grilled Tomato Soup
3 pounds (1350 g) ripe tomatoes,
...halved horizontally and seeded
About 4 Tablespoons (60 ml) Olive oil
1 chopped onion
1 chopped garlic clove
1 cup (250 ml) chicken stock or water
2 Tablespoons (30 ml) lemon juice,
...or dry vermouth, or dry white wine
1 teaspoon (5 ml) balsamic vinegar
salt and freshly ground pepper to taste
chopped fresh basil for garnish
Drizzle tomatoes with about 2 tablespoons of olive oil.
Cook under a broiler until the skin is slightly charred,
or grill both sides over hot coals.
Heat 2 tablespoons (30 ml) olive oil in a pot over a
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 into
small pieces.
Add the chicken stock, vermouth, balsamic vinegar, salt,
and pepper and bring to a boil. Reduce heat and simmer
for 30 minutes. Let cool to room temperature and puree
in a blender/food processor.
Strain to remove the pieces of tomato skin if desired
and refrigerate for at least 2 hours.
Serve garnished with fresh basil.
Makes 4 to 6 servings.
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