[JerryL]

Grilled Tomato and Red Pepper Soup (compliments of Ilene Ross, Hot Foods! Catering)

3 pounds large firm, ripe tomatoes, halved
1 red onion, peeled, quartered
¼ cup olive oil
Salt
Freshly ground black pepper
1 large red bell pepper
6 thin slices cooked and crumbled bacon, optional
2 teaspoons minced garlic
2 cups chicken stock or canned low-sodium chicken broth
1 tablespoon apple cider vinegar
1 tablespoon sugar
½ cup heavy cream (optional)
2 tablespoons finely chopped fresh oregano

Preheat the grill to medium-high

In a large bowl, toss the tomatoes and onions with 3 tablespoons of the olive oil to lightly coat. Season lightly with salt and pepper. Place the tomatoes, cut side down, and the onions and bell pepper on the grill and cook, turning, until charred and soft, about 4 minutes for the tomatoes and 6 to 10 for the onions and pepper. Remove and place the pepper in a plastic or paper bag, and cool for 10 minutes. Let the tomatoes and onions sit until cool enough to handle; peel the tomatoes and hop, chop the onions.

In a large pot, heat the remaining tablespoon of olive oil over a medium-high heat. Add the garlic and cook, stirring, until soft and fragrant, about 45 seconds. Add the chopped onions, bell pepper, and tomatoes and cook, stirring for 2 minutes. Add the stock, vinegar and sugar and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 30 minutes. Remove from the heat and puree, leaving some chunks, with a hand-held blender (Alternatively, transfer in batches, to a food processor and puree, and return to the pot.) Add the cream, if desired, and the oregano, return to a simmer, and cook, until warmed through, 2 to 3 minutes. Adjust the seasoning to taste.

Ladle the soup into 6 shallow soup bowls and top each with crumbled bacon if desired. Serve immediately.