Soupe Glacée de Tomates au Basilic (Chilled Tomato Soup with Basil)

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The French Provençal version of gazpacho, this chilled tomato soup is much less garlicky and full of basil flavor.

Difficulty: Easy

Hands-on: 20 minutesTotal: 2 hours 40 minutes

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat8g
Saturated Fat1.5g
Cholesterol5mg
Sodium1200mg
Total Carbohydrate21g
Dietary Fiber5g
Sugars10g
Protein6g