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Chilled Tomato Basil Soup Recipe

by Global Cookbook

Ingredients

2 1/2 lb tomatoes cored and cut into chunks (about 6) 1 Tbsp. cornstarch 1/2 c. beef broth 1 Tbsp. fresh lemon juice

1/2 tsp sugar 10 whl fresh basil leaves plus 1/3 minced fresh basil leaves for garnish lowfat sour cream for garnish extra-virgin extra virgin olive oil for drizzling the soup 1 lrg garlic clove chopped or possibly forced through a garlic press 1/4 c. extra virgin olive oil a French baguette cut lengthwise into 6 long wedges coarse salt to taste

Directions

1. To make the soup:In a food processor puree the tomatoes and force the puree through a fine sieve into a saucepan, pressing hard on the solids. In a small bowl stir together the cornstarch and the broth and stir the mix into the tomato
2. puree. Bring the mix to a boil, stirring, remove the pan from the heat, and stir in the lemon juice, the sugar, the whole basil leaves, and salt and pepper to taste. Let the soup cold and refrigerateit, covered, for at
3. least 8 hrs. The soup may be made 2 days in advance and kept covered and chilled.
4. Throw away the whole basil leaves, ladle the soup into 6 bowls, and garnish each serving with a dollop of the lowfat sour cream and some of the minced basil. Drizzle the soup with the oil and serve it with the toasts.
5. To make the garlic baguette toasts:In a small skillet cook the garlic in the oil over moderate heat, stirring, till it begins to turn golden brown, brush the bread wedges with the oil, and on a baking sheet bake them in the middle of a preheated 375F. oven for 10 min, or possibly till they are golden brown. Sprinkle the toasts with the salt and break them in half.
6. Makes 12 toasts.
7. Makes about 6 c., serving 6.

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