Recipe by COOKGIRl
Intended to be served chilled, this soup can also be served warm. For best flavor, use the best quality vine-ripened tomatoes you can find. Summer heirloom tomatoes would be ideal for this soup! Roasting the tomatoes really brings out their sweetness, too. From Healthy First Courses.
- 2 tablespoons olive oil
- 2 medium leeks, white part, finely sliced
- 2 medium shallots, peeled and chopped
- 1 medium carrot, peeled and chopped small
- 2 celery ribs, with leaves sliced
- 2 lbs ripe tomatoes
- 3 tablespoons tomato puree
- 2 tablespoons unbleached white flour
- 4 cups vegetable stock or 4 cups chicken stock
- 2 tablespoons fresh basil, cut into ribbons (NOT dried basil)
- 1 tablespoon fresh basil, cut into ribbons (NOT dried basil)
- salt, to taste
- fresh ground black pepper, to taste
- 1⁄3 cup buttermilk
Directions See How It's Made
- Preheat oven to BROIL.
- Place the tomatoes on a baking sheet and broil for 15 minutes or until tomato skin is blistered, turning every few minutes for even broiling.
- Put the tomatoes in a clean paper bag, seal and sweat for 15-20 minutes or until the skin has loosened.
- Once cool enough to handle, remove the skin and seeds and discard. Chop the tomatoes coarsely. Set aside.
- Warm the olive oil in a sauce pan over low-medium heat. Add the leeks, shallots, carrots and celery. Sauté the mixture, stirring occasionally for about 5 minutes or until vegetables are softened.
- Next add the roasted tomatoes and tomato puree. Sprinkle the flour on the tomatoes and stir to incorporate well.
- Add the stock, cover and simmer until slightly thickened, approximately 20 minutes.
- Once soup has been allowed to thicken, using an immersion blender, puree the soup until smooth. (Alternatively, the soup can be cooled and pureed in a food processor.) Stir in 2 tablespoons of the fresh basil.
- Transfer the soup to a non-reactive large serving bowl. (If you wish the soup can be pureed even further using a sieve and pressing the mixture into the bowl with the use of a wooden spoon).
- Cover soup and refrigerate until well chilled or serve hot.
- To serve, transfer the soup to individual bowls. Divide and add the buttermilk, lightly stirring in leaving a "swirling" effect on top of the soup serving.
- Garnish each serving with a few ribbons of fresh basil.