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Summer Tomato Soup with Basil and Croutons

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Summer Tomato Soup with Basil and Croutons
Summer Tomato Soup with Basil and Croutons  

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Laura Calder

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Yield: 4

Ingredients

  • 2 pounds very ripe tomatoes, quartered, seeded, and chopped
  • half English cucumber, peeled, seeded, and diced
  • half red pepper, cored and diced
  • half small onion
  • 1 clove garlic, crushed
  • 1 ounce fresh brown breadcrumbs
  • 2 tablespoons red wine vinegar, more to taste
  • 1 cup vegetable stock or tomato juice
  • Leaves from 2 thyme sprigs
  • 16 leaves basil
  • 1 pinch Salt and pepper
  • pinch cayenne pepper, to taste
  • Honey, to taste (optional)
  • 4 tablespoons tiny butter-fried croutons (optional)

Directions

  1. Mix the tomatoes, cucumber, red pepper, onion, garlic, and breadcrumbs. Add the vinegar, stock, thyme and 12 of the basil leaves. Marinate 12 hours in a covered glass bowl in the fridge. Purée, and season to taste with salt, pepper, and cayenne pepper. If too acidic (and this will depend on the tomatoes you’ve used), add a little honey. Serve cold with the remaining basil leaves shredded and scattered over top along with some croûtons.
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