Chilled Fresh Tomato Soup - cooking recipe
Ingredients
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6 large tomatoes, 3 1/2 lb.
1 medium onion, peeled and halved
2 Tbsp. extra virgin olive oil
2 cloves garlic, minced
1 c. chicken broth
1/2 tsp. salt
1/4 c. heavy cream
1 c. lightly packed fresh basil leaves
1/2 c. extra virgin olive oil
Preparation
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Wash tomatoes, place on cookie sheet.
Add onion halves. Roast in preheated 400\u00b0 oven 20 to 30 minutes.
Cool.
Transfer tomatoes to bowl, catching juices.\tSlip off skins. Reserve juice. In 2 batches, puree tomatoes and onions in food processor until very smooth.
Heat 2 tablespoons olive oil in heavy soup kettle. Saute garlic until soft; add pureed tomatoes and juice.
Stir in broth and salt.
Bring to a simmer for 15 minutes, uncovered. Remove from heat, stir in cream.
Chill.
In food processor, puree basil and 1/2 cup olive oil.
Serve with basil puree drizzled over each bowl of soup.\tPretty and delicious!
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