Gazpacho-Roasted Tomato Serves 8

Roast tomatoes at 450, cut side up, just until softened and charred on edges, 15-20 min. Reserve 4 halves. Tie dill in bundle w twine. Spray bottom of stockpot w oil. Add garlic and onions; cook, covered, over low heat, stirring, till translucent, 7 min. Add remaining ingredients except vinegar. Boil and simmer 20 min. Discard dill and zest. Pure soup; strain; add vinegar. Chill. Pour soup into bowls and garnish w tomatoes and 1T yogurt or sour cream.

Tomato 12 ripe (5 lb)
Dill 12 sprigs fresh, + extra for garnish
Orange 1 navel, juiced w1/2″x2″ strip zest
Garlic 1 minced clove
Stock 2 c chicken
Water 2 c
Vinegar 2 T balsamic