Recipe - Grilled Tomato Soup With Gremolata

3 pound Ripe tomatoes; halved and
seeded
2 tablespoon Olive oil
3 Cloves garlic; chopped
3 Shallots; chopped
1 Onion; minced
1 One half cup Red wine
6 cup Chicken or vegetable stock
1 tablespoon Chopped fresh basil
2 teaspoon Chopped fresh rosemary
Salt
Freshly ground black pepper

GREMOLATA
3 Gloves garlic; minced
1 Lemon; minced , Zest of
2 tablespoon Chopped flatleaf parsley
4 Oil or saltpacked anchovy
fillets; minced

To prepare the soup, generously oil the grill rack and preheat the grill.
Place the seeded tomatoes in a large bowl and toss with 1 tablespoon of the
olive oil. Set the tomatoes cutside down on the grill and grill for about
3 minutes. Remove with metal spatula and set aside.

Heat the remaining 1 tablespoon olive oil in a large stockpot over high
heat until very hot. Add the garlic, shallots, and onion and lightly saute
for about 3 minutes. Add the red wine and reduce until about One half cup liquid
remains. Add the grilled tomatoes and stock and simmer for 30 to 45
minutes.

Puree the soup with a handheld blender or in batches in the bowl of a food
processor or in a blender and then return the soup to the pan. Add the
basil and rosemary and season to taste with salt and pepper. Simmer for
another 10 minutes.

Meanwhile, prepare the gremolata, placing all of the ingredients in a small
bowl and mixing well.

Ladle the soup into bowls and garnish with a spoonful of gremolata. Serve
hot.

Converted by MC_Buster.

Per serving: 141 Calories (kcal); 5g Total Fat; (41% calories from fat); 2g
Protein; 15g Carbohydrate; 0mg Cholesterol; 59mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 One half Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.