Ingredients
- 2 ½ lbs. tomatoes roughly chopped
- 1 tablespoon cornstarch
- ½ cup vegetable stock
- 1 tablespoon lemon juice
- ½ teaspoon sugar, caster
- 5 grams basil
- Garnish
- 6 tablespoons sour cream
- 5 grams basil chopped
- 1 tablespoon olive oil, virgin
Directions
1. Purée tomatoes and force through a fine sieve into a saucepan. Combine cornstarch and stock in a small bowl and stir mixture into tomato purée. Bring mixture to a boil, stirring, and remove pan from heat. Stir in lemon juice, sugar, whole basil leaves, and salt and pepper to taste. Let soup cool, then chill, covered, at least 8 hours. Soup may be made 2 days ahead and kept, covered and chilled. |
2. Discard whole basil leaves. Divide soup among 6 bowls, and garnish each serving with a dollop of sour cream and some chopped basil. Drizzle soup with oil and serve with garlic toasts. |
 Serving Ideas:Original serves 6. |
Categories
cold, soups
cold, soups
Keywords
soups, cold
soups, cold
Chilled Tomato Basil Soup. To import, drag image to your MacGourmet recipe box.
