Chilled Tomato Miso Soup
|Ripe tomatoes||3 Pound, cored and quartered (6 Large Size)|
|Minced peeled gingerroot||1 Tablespoon (Fresh)|
|Rice vinegar||1⁄2 Cup (8 tbs)|
|Maple syrup||1⁄4 Cup (4 tbs)|
|Miso||1⁄4 Cup (4 tbs) (Soybean Paste)|
|Basil oil||1 1⁄4 Teaspoon|
Combine tomatoes and gingerroot in a food processor; process until smooth.
Strain mixture through a sieve into a medium bowl; discard solids.
Combine strained tomato mixture, vinegar, maple syrup, miso, and salt; stir well.
Cover and chill.
Spoon 1 cup soup into each bowl; drizzle each with 1/4 teaspoon oil, and garnish with a basil sprig, if desired.