• 6 lbs large tomatoes
• 1 large onion
• 2 or 3 zucchinis, sliced lengthwise
• 2 or 3 yellow squash, sliced lengthwise
• 2 or 3 cloves garlic, finely chopped
• 2 cups chicken or vegetable stock
• 1 cup white wine
• Salt and pepper

Cut tomatoes in half, squeeze out the seeds. Cut onion in half, remove the paper. Coat tomatoes and onion in olive oil, S/P. Easiest way is to put them in a big bowl and toss them with your hands. Be careful to keep the onion halves together.

Coat zucchinis and squash with oil, salt and pepper, as with the tomatoes.

Grill tomatoes cut side up to catch the juices on a smokey grill to a 25% char - just until the tomatoes begin to soften.

Grill onion halves cut side down.

In a large pot, sauté the garlic in a little oil.

Remove grilled tomatoes and onion to the pot.

Add stock, bring to a simmer to further soften the onion and tomatoes.

Grill squash and zucchinis to a 25% char. Cut into 1" chunks, hold on the side.

Blend tomatoes, onion, and stock. It will have a fairly coarse texture.

Add squash and zuccini chunks to the tomato and onion base.

Bring to a simmer. Add your choice of finely chopped herbs, such as basil, oregano, mint, or thyme.

Finish with white wine just prior to serving.

Contributor's note: This one lends itself to MANY variations: add some zing by including a grilled Jalepeno in the tomato base; include jalepeno, chopped cilantro, and a squeeze of fresh lime for a South o' th' Border flavor; make a bisque using half the stock and adding a cup of cream (sauté the garlic in a stick of butter); carnivores may add grilled chicken or Italian sausage, while vegans can subsitute vegetable stock.