Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 3 pounds ripe tomatoes
- 1 cup fresh basil leaves
- 3 tablespoons olive oil
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 clove garlic, minced
- 1 shallot, chopped
- 1 dash Worcestershire sauce
- 1 dash Tabasco
Preparation:
Clean and preheat your grill. Your cooking surface needs to be really clean. Combine olive oil with salt and pepper. Cut tomatoes in half and lightly brush the cut side with the olive oil. Reserve remaining olive oil for later. Place tomatoes cut side down on medium hot grill. Close lid and cook for about 3 to 4 minutes. Remove tomatoes from grill when they are browned and the skin is loosened. Set aside to cool. When the tomatoes are cool enough to work with, remove the skins and seeds. Place in a blender or food processor with reserved olive oil and remaining ingredients. Blend until smooth.If you choose to serve this soup chilled place it in the refrigerator for at least 2 hours. The flavors will blend over time so overnight is better. If you want the soup hot, transfer it to a large sauce pan and bring to a light boil. Serve immediately.
