Chilled Native Tomato Soup - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Chilled Native Tomato Soup

    processing...

    NEWSLETTERS

    5 Ways Technology Can Make Your Life Easier
    NBC Connecticut

     

    • 1 Quart Native Tomatoes-cut into 1” pieces
    • 2 Garlic Cloves
    • 4 Basil Leaves
    • To Taste Kosher Salt, Black Pepper, and Extra Virgin Olive Oil

     

    Place the tomatoes and garlic cloves in a pot, add a generous dash of salt and cook covered over medium high heat until the juices come out of the tomatoes and become well softened. Add the basil leaves, remove from the heat and let sit covered for 5 minutes.

    Puree the mixture in a blender, and strain through a strainer. Or use a food mill to puree and strain at the same time. Season to taste with kosher salt and black pepper. Chill the soup thoroughly before serving, adjust the salt because when the soup is well chilled, the salt level may taste less then when it was hot. Serve garnished with a drizzle of olive oil and a basil leaf. Enjoy!

    Please Visit Chef Jamie’s Facebook page here.