Chilled Tomato and Basil Soupmi

Yield:21/i qt (2.5L) Portions: 10 Portion size: 8floz (250mL)

U.S. Metric Ingredients

■ Procedure

4 lb 2 kg Tomatoes, ripe

1. Peel, seed, and chop the tomatoes (see p. 533), reserving the juice and seeds.

2. Transfer the seeds and juice to a strainer. Reserve the juice and discard the seeds.

1 tbsp 15 mL Olive oil

1/4 oz 7 g Garlic, chopped 11/2 qt 1.5 L Chicken broth

2 tsp 10 mL Fresh green or red chiles, seeded and chopped 1 tsp 5 mL Grated lemon zest

3. Heat the olive oil in a heavy saucepot over moderate heat. Add the garlic and sweat until soft, but do not let it brown.

4. Add the tomatoes, tomato juice, and chicken broth. Bring to a boil, and simmer 20 minutes.

5. Add the chiles and lemon zest. Simmer another 5 minutes.

6. Cool completely.

1 oz 30 g Fresh basil, cut chiffonade (p. 139)

2 fl oz 60 mL Lemon juice to taste to taste Salt

7. In a food processor or blender, purée the soup until smooth.

8. Transfer to a bowl, a bain-marie, or other container. Stir in the basil and lemon juice.

10. Add salt to taste.

Garnish as desired as desired Fresh basil, cut chiffonade

Per serving:

Calories, 60; Protein, 2 g; Fat, 2 g (27% cal.); Cholesterol, 5 mg; Carbohydrates, 10 g; Fiber, 2 g; Sodium, 25 mg.

11. At service time, top each portion with a little basil chiffonade.


For a vegetarian alternative, substitute vegetable stock or water for the chicken stock. If desired, garnish each portion with a spoonful of yogurt or sour cream.

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