Mmmmm.....Good!

We have a huge crop of tomatoes this year! It seems I go out to the garden each day and see more and more. I don't know if I should say "oh YAY" or "oh NO!" I've brought some into work and made more than a few batches of bruschetta and of course added them to burgers, sandwiches and tacos but they still keep coming! I found this delicious recipe in Reader's Digest. This soup is soooo yummy, especially paired with a salad or grilled cheese. We definitely give it three thumbs up!

Mark Bittman's Charred Tomato Bisque

Serve warm or chilled.

You Will Need
4 to 6 large ripe tomatoes
3 garlic cloves, smashed
Salt and pepper
2 or 3 tbs. olive oil
1 cup cream
1/2 cup basil leaves

What to Do
1. Heat broiler. Cut tomatoes into thin slices, and spread them out on a rimmed baking sheet; top with garlic, salt, and pepper, and drizzle olive oil over all.

2. Broil until tomatoes are beginning to blacken, turning as necessary, about 8 minutes total; remove garlic with tongs as soon as it turns golden.

3. Purée everything with cream and basil. Warm gently in saucepan or chill for a few minutes in freezer. Serve with grilled cheese sandwich or breadsticks.

Adapted from Mark Bittman's Kitchen Express by Mark Bittman (Simon & Schuster)