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Chilled Tomato And Basil Soup

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Ingredients
  Ripe tomatoes 1 Kilogram, skinned seeded and chopped (2 Pound)
  Garlic 1 Clove (5 gm), peeled and finely chopped
  Chopped basil 1 Tablespoon
  Chicken stock 450 Milliliter (0.75 Pint)
  Anchovy fillets 2 , chopped
  Salt To Taste
  Whole bread slices 4
  Pesto sauce 2 Teaspoon
Directions

1. Put the tomatoes into a pan with the garlic, basil, stock, orange juice, anchovy fillets and salt and pepper to taste.
2. Bring to the boil and simmer for 3-4 minutes.
3. Cool slightly and then liquidize until smooth. Chill for at least 4 hours.
4. To make the Pesto croutes, spread each slice of whole meal bread with a thin layer of Pesto sauce-place under a preheated grill until a light golden brown. Cut into fingers.
5. Ladle the soup into bowls and serve with the Pesto croutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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