I love tomatoes so much, I've been using them in just about every dish I make this summer. Making this delicious cold soup is one way to enjoy the wonderful flavor of one of summer's most versatile fruits.
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.