CHILL OUT: A cold or slightly chilled soup

Yanditswe: 08-05-2015

Once you’ve tasted the flavor of these cold soups, you’ll wonder why anyone cooks them at all
When there’s a chill in the air, nothing can beat a big bowl of soup to warm both body and soul. However, when the mercury is on the plus side, soup is often the last thing on a person’s mind. But it’s about time that changed that.
Think about it for a moment, when it’s cold outside, soups have the power to warm us up so if the weather were warm and sunny, wouldn’t they be able to do the opposite? Absolutely. A cold or slightly chilled soup can act as your own personal air conditioner, cooling and refreshing you completely.

Here is the way you can prepare:

Fire-Roasted Tomato Soup with Basil Oil and Goat Cheese:
1 lb (500 g) Roma tomatoes, grilled over medium heat until blackened and blistered
1 leek, white part only, cut in half, rinsed and roughly chopped
3 garlic cloves, finely minced
2 cerely stalks, roughly chopped
3 green onions, roughly chopped
4 fresh thyme sprigs, leaves removed and stems discarded
¼ cup (60 ml) fresh basil leaves
4 cups (1 l) tomato juice
½ cup (125 ml) whipping cream
Basil Oil:
1 cup (250 ml) basil leaves
¾ cup (175 ml) extra virgin olive oil
Salt and pepper, soft goat cheese, for garnish

Roughly chop grilled tomatoes and combine them with the leek, garlic, celery, onions, thyme and basil in a blender and process until smooth. In a large pot, combine mixture with tomato juice and whipping cream, stirring to mix. If a smoother consistency is desired, process soup again using an immersion blender? Season with salt and pepper to taste.

Basil Oil:
Combine basil and oil in a food processor and process for 1 minute. Pour mixture through a fine sieve, pressing on basil leaves with the back of a spatula to remove any oil; discard solids. Place oil in a resealable jar and refrigerate until ready to use.
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