Chilled Tomato and Basil Soup
Tomato and garlic go so well together.
Servings: 4 people
Equipment
- Saucepan, food processor
Ingredients
- 2 400g cans Tomatoes chopped
- 15 ml Cold Pressed Olive Oil
- 1 medium Onions - Brown finely chopped
- 1 clove Garlic crushed
- 600 ml Vegetable Stock
- 20 Fresh Basil Leaves
- Vinegar - Balsamic a few drops
- 10 ml Lemon juice
- 150 ml Greek-style natural Yoghurt
- Salt to taste
- Sugar to taste
Garnish
- 30 ml Greek-style natural Yoghurt
- 8 small Fresh Basil Leaves
- 10 ml Basil flowers all green parts removed
Instructions
- Heat the oil in a pan and add the onion and garlic. Fry the onion and garlic in the oil for about 3 minutes, until soft and transparent, stirring occasionally.
- Add 300 ml of the vegetable stock and chopped tomatoes to the pan. Bring to a boil, then lower the heat and simmer the mixture for 15 minutes. Stir it occasionally to prevent it from sticking to the pan.
- Allow the mixture to cool slightly, then transfer to a food processor and process until smooth. If you want just liquid, press through a sieve to remove the tomato skins and seeds.
- Return the mixture to the food processor and add the remainder of the stock, half the basil leaves, the vinegar, lemon juice, and yogurt. Season with salt and sugar to taste. Process until smooth.
- Pour into a bowl and chill.
- Just before serving, finely shred the remaining basil leaves and add them to the soup.
- Pour the chilled soup into individual bowls and garnish with the yogurt and small basil flowers.
