Chilled Tomato Basil Soup
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
65
Spice
49
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
To make the soup: In a food processor purée the tomatoes and force the purée through a fine sieve into a saucepan, pressing hard on the solids
2
In a small bowl stir together the cornstarch and the broth and stir the mixture into the tomato purée
3
Bring the mixture to a boil, stirring, remove the pan from the heat, and stir in the lemon juice, the sugar, the whole basil leaves, and salt and pepper to taste
4
Let the soup cool and chill it, covered, for at least 8 hours
5
The soup may be made 2 days in advance and kept covered and chilled
6
Discard the whole basil leaves, ladle the soup into 6 bowls, and garnish each serving with a dollop of the sour cream and some of the chopped basil
7
Drizzle the soup with the oil and serve it with the toasts
8
In a food processor purée the tomatoes and force the purée through a fine sieve into a saucepan, pressing hard on the solids
9
In a small bowl stir together the cornstarch and the broth and stir the mixture into the tomato purée
10
Bring the mixture to a boil, stirring, remove the pan from the heat, and stir in the lemon juice, the sugar, the whole basil leaves, and salt and pepper to taste
11
Let the soup cool and chill it, covered, for at least 8 hours
12
The soup may be made 2 days in advance and kept covered and chilled
13
Discard the whole basil leaves, ladle the soup into 6 bowls, and garnish each serving with a dollop of the sour cream and some of the chopped basil
14
Drizzle the soup with the oil and serve it with the toasts
15
To make the garlic baguette toasts: In a small skillet cook the garlic in the oil over moderate heat, stirring, until it begins to turn golden, brush the bread wedges with the oil, and on a baking sheet bake them in the middle of a preheated 375°F
16
Oven for 10 minutes, or until they are golden
17
Sprinkle the toasts with the salt and break them in half
18
Makes 12 toasts
19
In a small skillet cook the garlic in the oil over moderate heat, stirring, until it begins to turn golden, brush the bread wedges with the oil, and on a baking sheet bake them in the middle of a preheated 375°F
20
Oven for 10 minutes, or until they are golden
21
Sprinkle the toasts with the salt and break them in half
22
Makes 12 toasts