Chilled Tomato, Roasted Garlic and Basil Soup

Total Time
30mins
Prep 10 mins
Cook 20 mins

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

Ingredients Nutrition

Directions

  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. Enjoy the taste of summer!
Most Helpful

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.

Chef Kate August 08, 2006