Tomato and Basil Soup - Another Cold Soup.
In 2004 I made a video making roasted tomato soup. My first video, and my first time editing and trying out techniques I learned while in the broadcasting industry. Since then I have had a chance to refine the recipe. with my knowledge and experience I have developed a tomato and basil soup that is great hot or cold. In fact, if your going on a picnic you can freeze this soup and enjoy it cold on a hot day.
One of the key ingredients is the tomatoes of course, but you have to skin, and deseed them. I have just uploaded my video on how to do this here.
There are some techniques to peeling a tomato.
Cut an x on top and bottom. Place in boiling water for 10 to 15 seconds. Then in an ice bath. The skin will peel right off. To remove seeds, cut in half and with the end of a spoon scoop out the seeds. If you keep the skin on, it will not break down and the texture is not pleasant. The seeds can become very bitter and will not help with the flavor.
Here's what you need.
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup orange juice
- 5 sliced, deseeded, tomatoes
- 5 leaves of fresh basil
- 1½ reduced-sodium chicken broth
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1/3 cup heavy cream
- Saute Onions and garlic until translucent.
- Add tomatoes and saute for about 15 to 20 minutes until they are broken down easily.
- Add your basil and turn off heat.
- Add cream.
- Blend to a fine consistency and server hot, or chill to serve cold.
[amazon_link asins='B018ELIYA4' template='ProductCarousel' store='FP054-20' marketplace='US' link_id='fbfc4cc3-6495-11e7-a4eb-296ee70b662a']CAUTION: Splattering will occur when blending hot liquids in a blender. Once smooth you have two choices, server warm or chilled. To server chilled put in the refrigerator for at least 4 hours. When you’re ready to serve, spoon into mugs, or bowls. Garnish with some fresh basil.
Cold tomato and basil soup great for any time during your summer.