This is the perfect soup for end of season tomatoes. The roasting enhances the flavor and, with only 3 ingredients, no one can say this is a difficult recipe. I don't even add salt as I think that the horseradish is seasoning enough; you may feel that it needs it. You can serve the soup as is in all its pulpy glory like I did, or you can press it through a sieve leaving the solids behind, for a smoother soup. Either way, this soup is a distillation of summer. It tastes better made the day before so that it is fully chilled and the flavors have time to marry and intensify.
Reminder: Now that L. is back and the summer is nearly over we are reverting to our recipe template of posting recipes for 4 unless otherwise indicated. This recipe is surprisingly rich so I served the soup in demi-tasse cups and offered second helpings.
1 lb very ripe summer tomatoes
1 Tbsp bottled prepared horseradish
Random handful of basil leaves, about 1/2 cup
Preheat oven to 300.
Cut the tomatoes into chunks about the size of half a cherry tomato and place the pieces (and the juice from cutting) on a parchment paper lined baking tray.
Place in oven and bake for 30 minutes to intensify flavor.
Put the horseradish and the basil leaves (no stem bits) in a blender or large bowl. Tip in all of the tomato pieces and juice. Whiz until everything is processed.
Refrigerate until cold and then check for seasoning - salt? more horseradish? If too thick you can add a bit of water to loosen it but my tomatoes were juicy enough that I did not need to and, anyway, I wanted a thick and luscious soup.