Summer Tomato Soup with Basil Oil
Soups • European
Description
Summer Tomato Soup with Basil Oil
Ingredients
- Olive Oil 0 fl oz
- Garlic 2 cloves
- Tomatoes 5 lbs
- Red Wine Vinegar to taste
- Fresh basil leaves 0 oz
- Olive Oil 5 fl oz
- Ocean salt to taste
Step-by-Step Guide
Step 1
To prepare the basil oil, pluck the basil leaves and finely chop the stems. Place a few leaves in a bowl of cold water for later, then crush the remaining leaves with a pestle in a mortar. Add a pinch of sea salt and mash the basil leaves until they turn into a dark green paste. Transfer the paste to a pitcher and add the first-press olive oil. Mix well.
Step 2
To make the soup, pour a little olive oil into the largest skillet and heat over medium heat.
Step 3
Peel and chop the garlic and add it to the skillet along with the basil stems. Sauté for about a minute, then add all the tomatoes.
Step 4
Add 150 ml of water and bring to a boil. Reduce the heat to medium and let the tomatoes cook for 5 minutes until they are slightly softened. If the tomatoes are good and ripe, they will be naturally sweet and soft, which means the soup doesn't need to cook for too long.
Step 5
Remove the soup from heat, add a bit of red wine vinegar, and then blend thoroughly with an immersion blender until smooth.
Step 6
Serve in warm bowls, drizzling a spoonful of bright green basil oil on top and sprinkling with the remaining basil leaves.
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