Chilled Tomato and Basil Soup
Vegetarian
This can be made with all Potomac Vegetable Farms ingredients.
Ingredients
- 6 large, ripe juicy tomatoes, peeled
- 3 T. olive oil
- 2 cloves garlic, peeled
- 1/4 cup diced yellow onions
- salt
- pepper
- 2 T. finely chopped fresh basil
- hot red pepper sauce (like Tabasco)
Preparation
Place a strainer over a stainless steel bowl and use a sharp paring knife to cut tomatoes in half crosswise, holding them over the strainer. The seeds and juices will fall into the strainer. Set the tomato aside. Press the juices and pulp from around the seeds with a wooden spoon. Toss the seeds, keep the juice. Chop tomatoes.
In a large skillet, heat the oil. Add garlic and cook until barely brown. Add onion and cook until both are evenly browned, just a few minutes. Add tomatoes, pinch of salt and pepper, and cook, stirring, for a minute. Add reserved tomato juice, a little more salt and the basil. Remove the skillet from heat and let cool to room temperature.
In a blender or food processor, pulse the mixture just enough to blend to a soup consistency. No more than ten times. Taste and adjust the seasoning, adding hot sauce if desired. Cover and refrigerate until chilled through.
From: In the Bag: August 24-26, 2004