This cold basil tomato soup is the perfect starter for a summer meal. It's a dish I have tested with all the fresh produce from the garden.
Wash, then peel and seed the tomatoes. Place them in a blender with all the other ingredients and blend until smooth.
Place in the refrigerator for a minimum of 2 hours.
To finish, serve in soup plates, bowls, or mini tureens and garnish with a basil leaf.
0 servings
4
TH 
EN