Gazpacho

3 large ripe tomatoes, core removed and cut in half (about 2 ½ -3pds of tomatoes)
1 red onion, peeled and cut in half
1 Tablespoon of olive oil
1 cucumber peeled and diced (remove seeds with a spoon before chopping)
1 large clove of garlic minced
8 fresh basil leaves julienne
½ teaspoon of kosher salt
½ teaspoon freshly ground pepper
2 tablespoons balsamic, or sherry vinegar
Extra olive oil
Croutons for garnish

Preheat oven to 400

Place tomatoes and onion on baking sheet and drizzle with olive oil- Roast in oven until tomatoes skins start to brown a little about 10-15 minutes.

Once the tomatoes are cooled add them to a food processor with cucumber and garlic. Process until almost smooth (or chunkier if you like) Season with salt and pepper. Swirl in olive oil and balsamic vinegar once the soup is ladled into bowls. Garnish with fresh basil and croutons.