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Summer Tomato Soup with Basil and Croutons

Summer Tomato Soup with Basil and Croutons
Yields
4 servings

 

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ingredients

2
lb(s) 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
oz fresh brown breadcrumbs
2
Tbsp 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
Tbsp tiny butter-fried croutons (optional)
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directions

Step 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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