Chilled Tomato-Basil Soup

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Chilled Tomato-Basil Soup

Happy first day of summer! Tomatoes and basil, that classic summer combo, are spotlighted in this simple chilled soup.

The first tomatoes of summer are  just ripening here in San Diego. I was late planting my basil, thanks to a cool spring, so I sneaked a couple big plants into our grow box, pretending I had grown them from seed.

OK, now I was all set to try out a new recipe for a chilled tomato-basil soup, one I had discovered at the bottom of last summer’s “must-try” recipes…

Make this in the morning  to allow the basil flavor to permeate the soup. If you don’t have time to chill the soup for 4 hours or so, mix it together in a metal bowl, then stick it into a larger bowl filled with ice and cold water. This recipe can be doubled and I think I’m going to do just that and serve it as a starter for our first summer dinner party.

TIP: To easily peel tomatoes, score the bottom of each tomato with a knife, making an “X”. Next,pop them into boiling water for about 30 seconds, then place in a dish of ice water until cool. Cut a line around the middle of each tomato. Their skins will slip right off.

Chilled Tomato-Basil Soup
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Prep time: 
Total time: 
Serves: 2 an an entrée, 4 as a starter
 
A simple recipe for a chilled tomato soup with fresh basil.
Ingredients
  • 2 pounds tomatoes, peeled, seeded and chopped
  • ½ cup fresh basil leaves, chopped
  • ½ cup cream or half-and-half
  • 1 teaspoon Meyer lemon juice - or any fresh lemon juice
  • ¼ teaspoon sea salt
  • 1 pinch ground white pepper
  • 1-4 dashes sriracha, or other hot sauce, to taste
  • fresh basil leaves and chopped tomato (optional garnish)
Instructions
  1. Using either a blender or food processor, purée the tomatoes and basil together.
  2. Transfer to a medium-sized bowl. Add the cream,lemon juice, salt, pepper and hot sauce. Mix well.
  3. Chill in fridge a minimum of 4 hours. Serve in chilled bowls.

 

 

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15 Responses to Chilled Tomato-Basil Soup

  1. Jayne June 21, 2013 at 2:19 pm #

    Tomato and basil, the perfect summer partners! Good tomato peeling tip, I’ve never tried cutting a line around the middle, will do that next time!

    • Liz June 21, 2013 at 3:46 pm #

      Thanks, Jayne, it works every time.

  2. Lynda - TasteFood June 21, 2013 at 2:53 pm #

    I love tomato soup – warm or chilled. I’ll be sure to try this.

    • Liz June 21, 2013 at 3:46 pm #

      I think my recipe will improve as the tomato season gets into full swing –

  3. Wendy Read June 21, 2013 at 4:59 pm #

    Oh Liz, love tomato soup, so perfect chilled for the summer…would love to be having some with you right about now 🙂 Recipe is pinned for later!

    • Liz June 21, 2013 at 5:41 pm #

      Nice for Florida, Wendy, with your warm weather and gorgeous tomatoes – X0

  4. Lisa @ Whisk & Cleaver June 25, 2013 at 9:10 am #

    Liz this sounds delicious! I love the addition of cream and lemon juice. Beautiful photo, too!

    • Liz June 25, 2013 at 9:53 am #

      Thanks, Lisa – I love chilled soup during summer.

  5. Karen (Back Road Journal) June 25, 2013 at 11:58 am #

    A cold tomato soup is so refreshing in the summer…especially when the tomatoes are from your garden.

    • Liz June 25, 2013 at 4:56 pm #

      Agree – my cherry tomatoes are there – not the rest.

  6. sippitysup June 26, 2013 at 10:22 am #

    Tomatoes & Basil are such good friends I think they deserve an ampersand! GREG

    • Liz June 26, 2013 at 10:48 am #

      OK, Greg –

  7. Oui, Chef July 1, 2013 at 5:03 am #

    Marking this one for when we FINALLY have worthy tomatoes here in the northeast.

    • Liz July 1, 2013 at 7:00 am #

      Wish we had some of your rain – will trade for tomatoes 😉

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