Cold Tomato and Basil Soup

Ingredients

  • l lb ripe tomatoes
  • 1 small onion
  • 1 tbs tomato paste
  • 1 tbs fresh basil, chopped
  • 2 and 1/2 cups vegetable or chicken stock
  • kosher salt and black pepper to taste
  • Basil leaves for garnish
Directions:
  • Roughly chop the tomatoes and onion and place in a blender or a food processor, along with the tomato paste and basil.
  • Process until smooth.
  • Pass the pureed mixture through a strainer into a saucepan, then stir in the stock and heat gently.
  • Remove any froth with a spoon.
  • Remove from the heat and let cool, then chill in the refrigerator for at least 2 hours or overnight.
  • Serve garnished with basil leaves.

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