Chilled roast tomato soup with pesto Archive

Ingredients

• 1kg/2½lb ripe plum tomatoes or other well flavoured toms, washed and halved
• 3 tbsp olive oil
• three whole garlic cloves, unpeeled
• salt and freshly ground black pepper
• 2 tsp light brown sugar
• 150ml/5fl oz light chicken or vegetable stock, or water (optional)
• a generous fist full of basil leaves
• 1 garlic clove
• 1 tbsp of pine nuts
• 2 tbsp of olive oil