Serves 6. Recipe is from 4 lbs. ripe tomatoes

Olive oil

Salt and pepper

1 large onion

3 garlic cloves

1/4 cup white vinegar

2 tbls. sugar

2 cups chicken broth

8 tbls. lemon juice

2 tbls. balsamic vinegar

4 tbls. chopped fresh basil

1. Remove the stems from the tomatoes, split them in half and rub with oil, salt and pepper to taste, and throw them on a grill with a low fire. (What you are trying to achieve here is a charred surface and a smoky flavor, so the tomatoes are done when there is some color. Depending on your flame, this could be between 3 and 10 minutes. The lower the fire, the longer the tomatoes stay on the grill, the smokier the flavor.)

2. Peel and quarter the onion, oil it slightly and place it on the grill. Grill until browned, about 5 to 7 minutes.

3. Chop the grilled onions and tomatoes coarsely and place them in a pot with the garlic, white vinegar, sugar and 1 cup of the chicken broth, and simmer uncovered for 1 hour.

4. Purée the cooked mixture and let it cool. Use whatever you need of the second cup of chicken broth to adjust the consistency to approximate the thickness of a chowder or cream soup.

5. Cover and chill the mixture completely, and finish the preparation by adding the lemon juice, balsamic vinegar and basil. Season with salt and pepper to taste, and serve chilled or at room temperature. This soup will keep for about 5 days, covered and refrigerated.