Cold tomato soup with basil
2 servings
30 minutes
Cold tomato soup with basil is the freshness of the Mediterranean in one bowl. Its roots trace back to the southern regions of Europe, where tomatoes and basil are integral to the cuisine. Bright and refreshing with subtle notes of garlic and white wine, it is perfect for a summer lunch. The velvety texture of the tomatoes enhanced by icy coolness harmonizes with the aroma of fresh basil. A light acidity is complemented by delicate spiciness, while olive oil adds depth to the flavor. This soup not only quenches thirst but also offers gastronomic delight. It is served with hot French baguette, contrasting the cold freshness of the soup with the crispy warmth of bread. It is ideal for a light summer dinner and makes an exquisite addition to an elegant meal.
1
Cut the tomatoes into quarters and place them in a blender. Finely chop the garlic, green onion, and most of the basil. Add to the blender. Add wine, tomato puree, ice cubes, and 2 tablespoons of drinking water. Add spices and blend for 30 seconds.
- Plum tomatoes: 3 pieces
- Garlic: 1 clove
- Spring onion: 2 pieces
- Basil: 7 g
- Dry white wine: 25 ml
- Tomato puree: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Pour the soup into chilled soup bowls, drizzle with a little olive oil. Tear the remaining basil leaves and sprinkle on top. Serve with hot French baguette and butter.
- Basil: 7 g
- Olive oil: 1 tablespoon
- Butter: 50 g
- French baguette: 1 piece
