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.
- 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)
- Using either a blender or food processor, purée the tomatoes and basil together.
- Transfer to a medium-sized bowl. Add the cream,lemon juice, salt, pepper and hot sauce. Mix well.
- Chill in fridge a minimum of 4 hours. Serve in chilled bowls.