Iced Tomato and Basil Soup recipe
information
A refreshing chilled soup, best made when tomatoes are at their cheapest and most flavoursome. The pungency of fresh basil adds a delicious herbiness.
ingredients
Glass bowls show this pretty soup off in all its rich, red glory. A generous measure of basil gives it marvellous, fresh flavour.
450 g (1 lb) tomatoes, chopped
1 small onion, skinned and chopped
15 ml (1 tbsp) tomato puree
15 ml (1 tbsp) chopped fresh basil
568 ml (1 pint) chicken stock
salt and pepper
30 ml (2 tbsp) fresh soured cream, to garnish (optional)
1 small onion, skinned and chopped
15 ml (1 tbsp) tomato puree
15 ml (1 tbsp) chopped fresh basil
568 ml (1 pint) chicken stock
salt and pepper
30 ml (2 tbsp) fresh soured cream, to garnish (optional)
method
1. Puree the tomatoes, onion, tomato puree and basil in a blender or food processor. Pass through a sieve into a medium saucepan, then stir in the stock and heat gently to remove froth. Season to taste.
2. Chill before serving, garnished with swirls of soured cream, if liked.
2. Chill before serving, garnished with swirls of soured cream, if liked.
serving amount
serves 4 (as a starter)
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