CHARRED TOMATO SOUP

Prep Time: 10 minutes

Cooking Time: 22 minutes

Serves: 6 as a starter course

4 Hot House large tomatoes, 12 oz each, cut into quarters

4 tbsp extra virgin olive oil

2 cloves garlic, minced

1 and 1/4 cup low sodium vegetable stock

2 tbsp sherry vinegar

salt and pepper to taste

Rub tomatoes with the oil and using a large grill pan, grill tomatoes on all sides until charred and soft (6 minutes each side).  Remove from pan and slightly cool off, about 2 minutes.

Using a blender or food processor, puree in batches with the vinegar until smooth.  Pour with the remaining oil in a medium stock pot over medium to high heat.

Add garlic and cook for about 30 seconds.  Add tomato puree and stock and bring to a boil, about 2 minutes.

Remove from stove, add salt and pepper to taste.  Serve hot.

Note:

To make this soup creamier, you may also add 1/2 to 1 cup half and half or cream.

Another option is to add 3 tablespoons of vanilla for added flavor.