Grilled Tomato Soup (for 4 cups)

3 lbs ripe tomatoes
Olive oil

Halve the tomatoes around the equator, remove the seeds, & brush all over with olive oil. Cook on a HOT barbeque grill or broiler until golden brown on both sides, with some charred bits of course. If using broiler put the tomatoes as close as possible to the heat. Set aside when done.

2 T olive oil
1 medium onion coarsely chopped
1 cup chicken stock (or veggie stock if you prefer)
1 T dry white wine
1 clove minced garlic

In a large sauce pan heat the olive oil, add onion, and cook until tender about 5-10 minutes. Add the tomatoes, breaking up with a spoon. Add remaining ingredients & simmer 25-30 minutes. Puree until smooth.

Cool then refrigerate until cold. Just before serving stir in 2T lemon juice, 1 tsp balsamic vinegar & 2 Tbl chopped fresh basil. Adjust the seasoning & serve.

WOW! you won't believe the flavor, and it's not as hard to do as it sounds. Enjoy!

Please post your new recipe in this thread--And yes, even zucchini recipes are allowed.... LOL

Do you leave the skins on the tomatoes? - how does that work when you puree them?

I'm too tired to post...or even think about a new recipe right now. I'll post one later tho.

Thanks~

-One or more ripe eggplants
-fresh lemon juice, to taste
-olive oil, to taste
-salt & spices to taste (black pepper, cumin, coriander seed, paprika, cayenne)
-fresh garlic, minced
-several scallions, sliced
-chopped fresh herbs, especially parsley or cilantro

Roast the eggplant either in the over til the skin chars, or brush the skin with olive oil & grill over a fire. Be sure to rotate the eggplant to get all sides cooked. Remove from heat & let cool. Scoop the soft pulp away from the burnt skin. Add any juices that escape from the pulp as the eggplant cools.

Add the lemon juice, olive oil, herbs & spices to the eggplant pulp. Check for flavor balance. It is a wonderful side dish for barbecued meat.