It’s summer, and while my summer soup staples are typically limited to gazpachos of all sorts, sometimes I want comfort food.

I want to eat it, that is, I don’t want to cook it.

That’s where this grilled tomato soup comes in. Vegetables are grilled outside, not roasted or cooked indoors, then transferred to a blender to combine, and to continue the cooking process. Voila… soup without sweating.

Ingredients:

10 - 12 small heirloom tomatoes, halved

1 red bell pepper, sides sliced and removed from seeds and stem

1/2 head of garlic, top sliced off, and peel left on

1 onion, peeled and sliced

1/4 cup evoo

1 cup vegetable stock

2 tsp balsamic vinegar

1/2 tsp salt

1/8 tsp pepper

Directions:

Preheat grill to medium high.

Toss prepped vegetables with evoo. Grill on both sides, until grill marks are visible.

Remove vegetables from grill, and place in high powered blender. Add evoo, salt, pepper, stock, and vinegar.

Puree until smooth and warm - about 5 minutes, or use a soup setting.