Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
This soup uses roasted tomatoes, olive oil, garlic, chicken stock, balsamic vinegar and a few other fresh ingredients to deliver a delightful soup that is as tasty as it is refreshing.
2 pounds Roma (plum) tomatoes, quartered
3 tablespoons olive oil
4 cloves garlic
1 quart chicken stock
1/4 cup chopped fresh basil
1/2 tablespoon balsamic vinegar
salt to taste
ground black pepper to taste
Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.
Trim the ends off the garlic cloves, and squeeze roasted garlic into a food processor bowl, along with the entire contents of the baking tray.
Add stock, basil, and vinegar; blend until smooth. Season to taste.
Chill and serve cold.