Chilled tomato soup with basil and torn bread

Name: Chilled tomato soup with basil and torn bread
Cook time: 30 min
Ingredients: 2 medium brown onions, peeled and finely chopped; 2 cloves garlic, peeled and finely chopped; 1 bay leaf; 200ml extra virgin olive oil; 50ml red wine vinegar; 1.2kg ripe tomatoes, blanched, peeled and de-seeded; 1/2 bunch basil leaves; 2 slices sourdough bread, crust removed and torn into pieces; Sea salt; Freshly ground white pepper

Jeremy and Jane Strode

October 19, 2011

Tomato, mint and cannellini bean saladNatalie Boog

Time:< 30 mins

There is nothing better than a chilled tomato soup on a hot summer's day. The toasted bread adds texture and the basil is a natural accompaniment.

Ingredients

2 medium brown onions, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 bay leaf
200ml extra virgin olive oil
50ml red wine vinegar
1.2kg ripe tomatoes, blanched, peeled and de-seeded
1/2 bunch basil leaves
2 slices sourdough bread, crust removed and torn into pieces
Sea salt
Freshly ground white pepper

Method

In a heavy-based saucepan, season and gently cook the onions, garlic and bay leaf in the olive oil till soft (about 15 minutes). Add vinegar, allow to cool and remove bay leaf. Add tomatoes and basil (reserving a few leaves for garnish) and blend until as smooth as you can get it. If very thick, add a small amount of water. Check seasoning and chill in the fridge.
Meanwhile, toast bread in the oven until golden brown.
To serve
Pour soup evenly into 4 bowls. Garnish with bread and finely shredded basil leaves.

The best recipes from Australia's leading chefs straight to your inbox.