Grilled tomato soup question and recipe

[pdswife]

Hi all... I just made this. Is there any reason that I can't serve it HOT?
If I warm it back up after putting in in the blender will bad things happen??


Grilled tomato soup

2.5 pounds ripe tomatoes, cut in half and then seed

4 or so tablespoons olive oil
1 sweet onion, chopped
3 cloves garlic (can use less)
1 can chicken broth
1/4 cup white wine
2 tsp balsamic vinegar
salt and pepper to your liking

Cut the tomatoes in half and remove seeds then sprinkle 2 tablespoons of the oil on them.
Broil until both sides
until the skin starts to turn black.

Saute the onions and garlic in the rest of the olive oil just until they
are soft.

Add the tomatoes and squish them really well.

Add the chicken broth, white wine, vinegar and salt and pepper.

Bring to a boil. Lower heat and simmer for another 20 minutes.

Cool to room temp and then place in blender and liquify.

Strain to remove tomato skins and any leftover tomato seeds.

Refrigerate for at least two hours....

so... can I serve it HOT?
and is there anything you would have added to improve the taste?

Thanks again!!

[GB]

Cold inhibits taste so often times things that are going to be served cold are more heavily seasoned than those that are served hot. That is the only thing I can think of that you would want to look out for, but with this recipe that does not look like it would be an issue most likely. I bet this would be great hot as well as cold.

I might garnish it with some basil just before serving.

[pdswife]

The "real" recipe did say to garnish it with basil GB.

Thank you!!

[GB]

Tomato and basil, a marriage made in heaven!

[kats]

Tomato, basil AND garlic, GB!

[pdswife]

Never forget the garlic!! It's the best part!

[GB]

Well of course. Garlic never needs to be mentioned. It is implied