Grilled Tomato Vegetable Soup
Serves 4

Ingredients:

Firm tomatoes, sliced thick 3 pounds
Red onion, sliced thick 1 large
Olive oil as needed for coating veg
Salt as needed
Black pepper as needed
Red pepper 1 large
Yellow squash, sliced lengthwise 1 large
Zucchini squash, sliced lengthwise 1 large
Bacon 6 slices
Minced garlic 2 T
Chicken stock 2 cups
Apple cider vinegar 1 Tablespoon
Sugar 1 Tablespoon
Heavy cream ½ cup
Basil leaves 2 Tablespoons

Procedure:

Preheat grill to medium high

Roast pepper on an open flame, steam, seed, & peel. Set aside for use later.

In a large bowl, toss tomato, onion, & both squash in olive oil, salt & pepper. Place vegetables on grill and cook until charred and soft, about 4 minutes for the tomatoes and squash, and 6-10 for the onions.

Grill bacon, cool & crumble then set aside for use later OR sauté chopped bacon until crisp, drain & set aside for use later.

Rough chop tomatoes and onions, set aside. Dice squash small, use for garnish. Add olive oil & garlic to large pot and sauté about 45 seconds until fragrant, add onions, tomatoes and pepper and cook for about 2 minutes. Add stock, vinegar, and sugar and bring to a boil. Reduce heat to a simmer and cook for 30 minutes. Remove from heat and puree, either with a hand held blender or in a food processor. Add cream and basil, adjust the seasoning and consistency. Serve with bacon and squash garnish.