Chilled Tomato Miso Soup Recipe
Ingredients
| Ripe tomatoes | 6 Large, quartered | |
| Ginger root | 1 Tablespoon, minced | |
| Rice vinegar | 1/2 Cup (16 tbs) | |
| Maple syrup | 1/4 Cup (16 tbs) | |
| Miso paste | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Basil oil | 1 1/4 Teaspoon |
Directions
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.
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.
Chef
