Saturday, October 11, 2014

Chilled Heirloom Tomato Soup Recipe

1 1/2 lbs ripe heirloom tomatoes, cored and diced (do not remove skins)
1/2 cup good tomato paste
1/4 cup chopped celery leaves
dash chili powder
2 Tbsps white wine vinegar
3 Tbsps good olive oil
6 to 10 fresh basil leaves (to taste)
1 1/2 cups to 2 cups water (to texture you desire)
sea salt and black pepper as needed

Put all the ingredients in a blender and puree until very smooth. Start with 1 1/2 cups water, then add more if you wish as you puree mixture.

Taste and add salt, pepper, or other seasonings as needed.

Refrigerate soup overnight for best flavor, then blend again before serving.

Serve in chilled bowls. Sprinkle chopped fresh basil leaves on top for garnish if you like.

Will serve 4 to 6.

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