Chilled Roasted Tomato Soup

This cold soup is both beautiful and delicious. Roasting the tomatoes intensifies their flavor and makes peeling them a snap.

Ingredients

8-10 medium sized ripe tomatoes, halved
1 tablespoon olive oil
2 cups chopped red onions
2 cloves garlic, minced
3 cups chicken or vegetable broth
2 tablespoons GOLDEN BLOSSOM HONEY
3 tablespoons fresh basil, finely sliced
salt and pepper to taste

Garnish:
plain yogurt or sour cream
slivered basil

Directions

Spray a baking sheet with non-stick cooking spray. Place tomato halves, cut side down on the prepared pan. Broil about 10 minutes until skins begin to blister and brown. Watch carefully. Remove from oven and cool. Remove skin from tomatoes. Chop tomatoes coarsely.

Heat olive oil in a large saucepan. Add onions and sauté until softened about 5 minutes. Add garlic and continue cooking 3 more minutes. Stir in chopped tomatoes. Pour mixture into a food processor or blender and process until smooth.

Return to saucepan, stir in broth and honey. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat, stir in basil and salt and pepper to taste. Refrigerate until well chilled.

To serve:
Ladle into bowls and top with a spoonful of plain yogurt or sour cream. Sprinkle with a few slivers of fresh basil.

Serves: 4-6


golden blossom honey product