Chilled Tomato Basil Soup is a quick and easy soup perfect for summer; make sure you use fresh, red ripe tomatoes.
Prep Time: 15 minutes
Ingredients:
- 5 ripe tomatoes, chopped
- 1 (11-ounce) can vegetable cocktail juice
- 1 cup tomato juice
- 1 (14-ounce) can ready to use chicken broth
- 1/4 cup butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream (nonfat is fine)
- 1/8 teaspoon white pepper
- 15 basil leaves, julienned
- 1 tomato, chopped
- 6 whole basil leaves
Preparation:
In food processor, place tomatoes and cocktail juice; process until smooth. Place in glass bowl and add tomato juice and chicken broth; stir well and refrigerate.
In small saucepan, melt butter over medium heat. Add onion and garlic; cook and stir until tender, about 6-7 minutes. Remove from heat and stir into tomato mixture.
Stir in cream, pepper, and julienned basil and chill soup for 2-3 hours before serving. Garnish with more basil and chopped tomato. Serves 4-6
