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    You are in: Home / Recipes / Chilled Tomato, Roasted Garlic and Basil Soup Recipe
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    Chilled Tomato, Roasted Garlic and Basil Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    evelyn/athens's Note:

    This tastes like summer. A minimum of 6 hours to 'marry' flavours in the fridge required.

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    Units: US | Metric


    1. 1
      In a small skillet, dry-roast garlic over medium-low heat, turning it occasionally, until skin is browned and garlic is tender, about 20 minutes; peel garlic; in a blender puree garlic and tomatoes in batches and force through a fine sieve into a bowl; stir in vinegar, Tabasco, best-quality extra virgin olive oil and salt to taste; Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste); before serving, stir in basil and season with salt and pepper, if necessary.
    2. 2
      Enjoy the taste of summer!

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on August 08, 2006


      It DOES taste like summer. I had just-picked tomatoes and basil from the garden. This was lovely -- a kind of refined, understated gazpacho. It all got 'drunk' right up.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chilled Tomato, Roasted Garlic and Basil Soup

    Serving Size: 1 (264 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 106.0
    Calories from Fat 9
    Total Fat 1.1 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 27.7 mg
    Total Carbohydrate 22.7 g
    Dietary Fiber 6.3 g
    Sugars 14.1 g
    Protein 5.1 g

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