ADVERTISEMENT

Summer Tomato Soup with Basil and Croutons

Summer Tomato Soup with Basil and Croutons
YIELDS
4 servings
ADVERTISEMENT

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)
ADVERTISEMENT

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.

Rate Recipe

My rating for Summer Tomato Soup with Basil and Croutons
ADVERTISEMENT