Chilled Tomato, Roasted Garlic And Basil Soup - cooking recipe

Ingredients

4 cloves garlic, unpeeled
2 1/4 lbs vine-ripened tomatoes, quartered
1 1/2 teaspoons balsamic vinegar
Tabasco sauce
1/3 cup fresh basil leaf, washed well,spun dry,and chopped
extra virgin olive oil

Preparation

In a small skillet, dry-roast garlic over medium-low heat, turning it occasionally, until skin is browned and garlic is tender, about 20 minutes; peel garlic; in a blender puree garlic and tomatoes in batches and force through a fine sieve into a bowl; stir in vinegar, Tabasco, best-quality extra virgin olive oil and salt to taste; Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste); before serving, stir in basil and season with salt and pepper, if necessary.
Enjoy the taste of summer!