Chilled Tomato Soup with Basil
Source of Recipe
Le Chardonnay, Los Angeles, California
List of Ingredients
10 large ripe tomatoes
1/2 onion
1 carrot
4 tbsp (60 ml) olive oil
20 basil leaves
3 cloves garlic
salt, white ground pepper, and pinch of cayenne
Recipe
Cut onion and carrot into cubes.
Crush garlic.
Cut tomatoes into 4 sections.
Warm olive oil and add onion, carrot, and crushed garlic. Cook for a
short time on low heat.
Add tomatoes and 2 cups (475 ml) of water, and salt to taste.
Cook for about 10 minutes.
Put into a processor, then strain entire mixture.
Add white pepper and cayenne.
Refrigerate for 2 hours.
To serve, top with julienne strips of basil.
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