It's too hot to be in the kitchen and our appetites have shrunk! Our answer this last week has been cold tomato and basil soup, made in the blender and kept in the fridge until the next meal. It's there when we want it. It tastes so good, with a slice of toasted bread, half a sandwich, or a salad, when we're up to it. One recipe makes three meals for the two of us! It doesn't get much easier or better, and for those of you who may not care for tomatoes, try this ... you'll like it!
Cold Tomato & Basil Soup
(6 Servings)
1½-2 pounds tomatoes, cored and quartered
½ cup tomato paste
1 tablespoon celery salt
¾ teaspoon ground mild chili powder
2 tablespoons sherry-wine vinegar
3 tablespoons extra-virgin olive oil
20 fresh basil leaves
1⅔ cups water
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Combine all the ingredients with 1⅔ cups water in a blender or food processor. Purée to a smooth liquid. Taste for seasoning. The soup can be served immediately, but the flavors will meld over 3-24 hours, refrigerated. Re-blend when ready to serve.
This recipe is derived from one from Patricia Wells's Vegetable Harvest.
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