Soup in the summer – poco-cocoa

Ingredients

• 6 beefsteak tomatoes, halved and cored
• 2 leeks, white and pale-green parts cut into 1/2-inch pieces
• 2 carrots, cut into 1/4-inch pieces
• 4 garlic cloves, peeled
• 2 tablespoons olive oil
• Coarse salt
• Freshly ground black pepper
• 2 cans (14.5 ounces each) vegetable broth
• 1 cup water
• 1/4 cup chopped fresh basil