COLD BASIL-TOMATO SOUP

Cold Basil-Tomato Soup image

Provided by Trish Hall

Categories dinner, soups and stews, appetizer

Time 50m

Yield Six servings

Number Of Ingredients 17

Ingredients

1 3/4 pounds ripe tomatoes, cored
2 tablespoons olive oil
2 cups thinly sliced onion, about 1 5-ounce onion
1/2 cup finely chopped green pepper
1 tablespoon finely minced garlic
1/2 cup thinly sliced heart of celery
1 sprig fresh thyme
1/4 cup thinly sliced, trimmed fresh fennel
1/4 cup finely chopped fresh basil
2 tablespoons tomato paste
2 1/2 cups fresh or canned chicken broth
1 cup tomato juice
Salt and freshly ground pepper to taste
5 or more drops Tabasco sauce
1/4 teaspoon sugar
6 small sprigs fresh basil for garnish
18 cheese croutons

Steps:

Cut the tomatoes into half-inch cubes. (There should be about five cups.) Set aside.
Heat the olive oil in a kettle and add the onion, green pepper, garlic, celery, thyme and fennel. Stirring often, without browning, cook about five minutes. Add the chopped basil and tomato paste and stir. Add the broth and bring to a boil. Add the cubed tomatoes. When the mixture returns to a boil, let simmer for 30 minutes.
Pour the mixture into a large mixing bowl and add the tomato juice. Let cool, and refrigerate until thoroughly chilled.
Spoon about half the mixture at a time into a food processor or blender. Blend as finely as possible, and repeat with the remaining mixture. Combine the two batches.
Place a sieve over a bowl and pour in the soup. Press to extract as much liquid as possible from the solids.
Season with salt and pepper to taste. Add the Tabasco sauce and the sugar and blend. Spoon into six chilled soup bowls. Garnish each one with one basil sprig. Serve with cheese croutons.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 864 milligrams, Sugar 9 grams