Recipe courtesy of Laura Calder
Summer Tomato Soup with Basil and Croutons
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 98
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 852
- Total: 12 hr 30 min
- Prep: 30 min
- Inactive: 12 hr
Ingredients
2 pounds very ripe tomatoes, quartered, seeded, and chopped
1/2 English cucumber, peeled, seeded, and diced
1/2 red pepper, cored and diced
1/2 small onion
1 clove garlic, crushed
1 ounce fresh brown bread crumbs
2 tablespoons red wine vinegar, plus more as needed
1 cup vegetable stock or tomato juice
2 sprigs fresh thyme, leaves picked
16 fresh basil leaves
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
Honey, optional
4 tablespoons tiny butter-fried croutons, optional
Directions
- Mix the tomatoes, cucumber, red pepper, onion, garlic, and bread crumbs in a medium glass bowl. Add the vinegar, stock, thyme, and 12 of the basil leaves. Cover the bowl with plastic wrap, and marinate 12 hours in the refrigerator.
- Puree the mixture, and season to taste with salt, pepper, and cayenne pepper. If too acidic (and this will depend on the tomatoes you've used), add a little honey.
- Serve cold with the remaining basil leaves shredded and scattered over top along with some croutons, if using.