Raw tomato soup

Yield: 6 servings

Measure Ingredient
3 pounds Very ripe tomatoes
1 teaspoon Thyme leaves (optional)
½ teaspoon Tabasco sauce
½ teaspoon Freshly ground black pepper
1½ teaspoon Salt
¼ cup Extra virgin olive oil
2 tablespoons Red wine vinegar
¼ cup Shredded basil leaves, fresh
1 cup Sour cream
6 \N Whole fresh basil leaves

Cut the tomatoes into pieces and puree them in a food processor.

Strain the pruee through a food mill fitted with the fine-mesh screen (this should yield about 5 cups). Stir in the thyme leaves, Tabasco, pepper, salt, oil, vinegar, and shredded basil. Set aside in a cool place or refrigerate.

At serving time, divide the soup among six bowls, and serve each with a dollop of sour cream in the center and a whole basil leaf on top.

Source: Jacques Pepin

Submitted By TRAVIS MCGEE #48 @3147*1 On 02-14-95

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