Chilled Tomato, Roasted Garlic and Basil Soup
"This tastes like summer. A minimum of 6 hours to 'marry' flavours in the fridge required."
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 4 clove garlic, unpeeled
- 1020.58 g vine-ripened tomatoes, quartered
- 7.39 ml balsamic vinegar
- Tabasco sauce
- 78.78 ml fresh basil leaf, washed well,spun dry,and chopped
- extra virgin olive oil
directions
- 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.
- Enjoy the taste of summer!
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Reviews
-
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.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
