• Char half of the tomatoes over hot coals on the grill or over an open flame until well-blistered and tender. Hold in a nonreactive bowl. Dice the rest of the tomatoes and place in same bowl with chipotle peppers and tomato paste. Heat 1 ounce of the olive oil in a medium sauté pan until it shimmers. Add the garlic and onions and cook while stirring until golden brown.
• Remove from heat and add to the tomatoes. With an immersion blender or a food processor, purée all ingredients to a smooth consistency. Pass through a fine sieve and discard the solids. Refrigerate the tomato mixture overnight.

To serve:

• Stir mixture well and add kosher salt to taste. Ladle soup into 8 bowls and drizzle the rest of the olive oil over each bowl. Top with fresh ground pepper and serve immediately.