Tomato Soup

4 pounds fresh tomatoes, quartered
10 cloves of garlic
1 small carrot, peeled and finely chopped
2 tablespoons olive oil
salt
freshly ground black pepper
1/2 cup minced shallots
2 tablespoons grated fresh horseradish
1/4 cup chopped fresh parsley leaves
3 cups V8 juice
2 tablespoons Worcestershire sauce
juice of 2 lemons
1 pint of yellow tear drop tomatoes
1/2 cup thinly sliced red onions
1/4 cup small fresh basil leaves
1/4 cup small fresh tarragon leaves
1/4 cup small fresh chervil leaves
1/4 cup small fresh flat leaf parsley
drizzle of extra virgin olive oil

Preheat the oven to 400F. On a baking sheet, toss the tomatoes garlic, carrots and olive oil together. Season with salt and pepper. Roast for 15 minutes, or until the tomatoes are tender. Remove from the oven and cool completely.

In a food processor with a metal blade, combine the roasted tomatoes, shallots, horseradish and parsley. Puree until the mixture is smooth.

Add the V8 juice, Worcestershire sauce and juice from 2 lemons. Puree until the mixture is smooth. Season with salt and pepper. Remove the mixture from the food processor and chill completely.

In a mixing bowl, toss the tear drop tomatoes, red onions, basil, tarragon, chervil and parsley. Season with a drizzle of the extra virgin olive oil, salt and pepper. To serve, ladle the soup into each bowl. Serve warm or cold.

Makes 6 to 8 servings.