Cold Roast Tomato & Basil Soup

Roasting the tomato, onion and garlic gives this soup more depth than a cold soup usually has.

• 2 tablespoons olive oil
• 2 1/2 pounds medium ripe tomatoes
• 3 medium onions
• 3 medium cloves garlic, smashed, but unskinned
• 1/2 to 1 pint water
• Salt and pepper to taste
• Tabasco to taste
• Juice of 1/2 lemon
• 1 tablespoon catsup
• 6 small tomatoes, ripe
• 1/4 cup shredded basil

METHOD

Preheat oven to 400° F.

Brush a cookie sheet with oil. Place tomatoes with core side down on sheet. Peel onions, cut in half and place on sheet, cut side down around tomatoes. Bake in preheated 400°F oven for 10 minutes. Add garlic to baking tray and cook 20 minutes more. By then tomato skins will split and onions will be tender to the fork. Let cool.

Skin tomatoes and garlic cloves. Put all vegetables in food processor and process until pureed. Pass through a sieve or a colander lined with three layers of cheesecloth.

Put in large bowl with 1/2 pint water, salt and pepper, Tabasco , lemon juice and catsup. Gradually, add more water to achieve preferred thickness. Cover with plastic wrap and chill in refrigerator.

Chop small tomatoes, reserving their juice. Add juice and tomato pieces to soup. Garnish with basil.

Serves: 6

this recipe from www.inmamaskitchen.com

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