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Chilled fresh tomato and basil soup
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Savor the essence of summer with this vibrant tomato salad.
Ingredients:
  • 27.30 gm olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 1kg very ripe tomatoes
  • 160ml (2/3 cup) water
  • 62.50 ml finely shredded fresh basil
  • Salt & freshly ground black pepper
Instructions:
  • In a medium frying pan over medium heat, heat the oil until shimmering. Add the onion and garlic, stirring often, and cook for 3-4 minutes until the onion softens slightly.
  • Score a shallow cross on the base of each tomato using a sharp knife. Submerge the tomatoes in a large heatproof bowl filled with boiling water. Let them sit covered for 1-2 minutes until the skins start to split. Drain off the water then peel the tomatoes, discard the skins, and roughly chop the tomatoes.
  • Add the onion mixture and tomatoes to a food processor; blend until smooth. While the processor is running, slowly pour in the water until mixed. Transfer the soup to a large bowl, mix in the basil, and season with salt and pepper. Chill in the fridge for 15 minutes before serving.

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