Chilled Tomato, Roasted Garlic, and Basil Soup

1. 1

   In a small heavy skillet dry-roast garlic over moderately low heat, turning it occasionally, until skin is browned and garlic is tender, about 20 minutes, and peel.

2. 2

   In a blender puree garlic and tomatoes in batches and force through a fine sieve into a bowl.

3. 3

   Stir in vinegar, Tabasco, and salt to taste.

4. 4

   Chill soup, covered, at least until cold, about 6 hours, and up to 1 day.

5. 5

   Before serving, stir in basil and season with salt and pepper if necessary.

* Per serving · 4 servings · Values may vary.