Chilled Tomato/Basil Soup

You can use more or less basil according to your own taste for the tomato soup.

• 2 1/2 pounds ripe tomatoes, peeled and seeded
• 1 medium bunch fresh basil - reserved a few leaves for garnish
• 2 cups chicken stock
• 2 garlic cloves, peeled
• 2 Tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1/2 tablespoon balsamic vinegar
• Salt & freshly milled black pepper to taste

METHOD

Dice tomatoes and puree in batches food processor. Put in saucepan with chicken stock.

Puree basil, garlic and olive oil in food processor. Add to tomato/chicken stock mixture. Simmer for 20 minutes. Remove from heat and let cool.

When cool enough to work with pass soup through the fine blade of a food mill, or push through a sieve. Put in refrigerator to chill.

Serve with crusty bread and cheese.

Serves: 4

this recipe from www.inmamaskitchen.com

Contributor: Debbie Farrell

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