Tomato Basil Soup With Salsa Recipe
Ingredients
| Garlic | 2 Clove (5gm) | |
| Basil | 5 Tablespoon, chopped | |
| Ground black pepper | 1/4 Teaspoon | |
| Extra-virgin olive oil - 3 tbsp | ||
| Ripe tomatoes | 4 Pound | |
| Chicken stock | 1 Cup (16 tbs) | |
| Balsamic vinegar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Sweet red pepper | 1/2 Cup (16 tbs) | |
| Salsa - to serve | ||
Directions
GETTING READY
1. In a bowl, add garlic olive oil, pepper and 1 tablespoon of basil
2. With the back of a spoon crush the garlic and mix well. Keep aside for flavors to blend.
3. To blanch the tomatoes add them to a pan of boiling water for 1 minute.
4. Drain and let cool slightly, then peel off the skins.
5. Halve, squeeze out seeds and chop flesh roughly.
MAKING
6. In a large saucepan, combine the chopped tomatoes and garlic oil
7. Pour in the stock.
8. Place on medium heat and bring liquid to a boil
9. Reduce heat to low and simmer for 1 hour.
10. Tip the contents of the pan into a liquidizer or food processor jar and add remaining basil, balsamic vinegar, and salt.
11. Blend into a smooth puree.
12. Taste and adjust seasonings if required.
13. Strain into a tureen or bowl.
14. Cover and refrigerate until chilled and ready to serve.
SERVING
15. Pour into individual soup cups or bowls.
16. Garnish with a spoonful of sweet red pepper or tomato salsa.
17. Serve chilled with crusty bread if you like.
1. In a bowl, add garlic olive oil, pepper and 1 tablespoon of basil
2. With the back of a spoon crush the garlic and mix well. Keep aside for flavors to blend.
3. To blanch the tomatoes add them to a pan of boiling water for 1 minute.
4. Drain and let cool slightly, then peel off the skins.
5. Halve, squeeze out seeds and chop flesh roughly.
MAKING
6. In a large saucepan, combine the chopped tomatoes and garlic oil
7. Pour in the stock.
8. Place on medium heat and bring liquid to a boil
9. Reduce heat to low and simmer for 1 hour.
10. Tip the contents of the pan into a liquidizer or food processor jar and add remaining basil, balsamic vinegar, and salt.
11. Blend into a smooth puree.
12. Taste and adjust seasonings if required.
13. Strain into a tureen or bowl.
14. Cover and refrigerate until chilled and ready to serve.
SERVING
15. Pour into individual soup cups or bowls.
16. Garnish with a spoonful of sweet red pepper or tomato salsa.
17. Serve chilled with crusty bread if you like.
Chef
