Chilled Tomato, Roasted Garlic, and Basil Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 41 |
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Can be prepared in 45 minutes or less but requires additional unattended time. Ingredients:
4 garlic cloves, unpeeled |
2 3/4 pounds vine-ripened tomatoes, quartered |
1 1/2 teaspoons balsamic vinegar |
tabasco to taste |
1/3 cup fresh basil leaves, washed well, spun dry, and chopped |
Directions:
1. In a small heavy skillet dry-roast garlic over moderately low heat, turning it occasionally, until skin is browned and garlic is tender, about 20 minutes, and peel. In a blender purée garlic and tomatoes in batches and force through a fine sieve into a bowl. Stir in vinegar, Tabasco, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, stir in basil and season with salt and pepper if necessary.
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