Soupe Glacée de Tomates au Basilic (Chilled Tomato Soup with Basil)
Save to My Recipes
The French Provençal version of gazpacho, this chilled tomato soup is much less garlicky and full of basil flavor.
Hands-on: 20 minutesTotal: 2 hours 40 minutes
- 2 Tbsp. olive oil, divided
- 1 medium onion, peeled and diced
- 1 medium carrot, peeled and diced
- 1 garlic clove, peeled and diced
- 1 celery stalk, diced
- 1 bay leaf
- 1 Tbsp. thyme
- 1 can (28 oz.) diced tomatoes
- 1 Tbsp. tomato paste
- 2 cups chicken stock
- 3 cups water
- 1 tsp. salt
- 1 tsp. ground black pepper
- 3 Tbsp. fresh basil leaves
- In a large saucepan, heat 1 tablespoon of olive oil, and cook the diced onion over medium heat, stirring well, for about 5 minutes. Add the carrot, garlic, and celery, and cook for another 5 minutes, stirring very often.
- Add the bay leaf and the thyme; stir well for around 1 minute.
- Pour the diced tomatoes in the saucepan, with the juice, and add the tomato paste. Stir well, then add the chicken stock and the water. Bring to a boil, add salt and pepper, then reduce the heat to medium and cook for 20 minutes.
- Take the bay leaf out, and pour everything in a blender. Process well for 4 minutes, then pour in a large bowl. Cover the bowl and put it in the refrigerator for 2 hours.
- Five minutes before serving, process the basil leaves and 1 tablespoon of olive oil in the blender for about 1 minute, until it makes a paste.
- Serve in individual bowls, adding a tablespoon of basil paste at the center of each bowl.