Chilled Tomato Roasted Garlic And Basil Soup
This tastes like summer. A minimum of 6 hours to 'marry' flavours in the fridge required.
Steps
In a small skillet , dry-roast garlic over medium-low heat , turning it occasionally , until skin is browned and garlic is tender , about 20 minutes.
Peel garlic.
In a blender puree garlic and tomatoes in batches and force through a fine sieve into a bowl.
Stir in vinegar , tabasco , best-quality extra virgin olive oil and salt to taste.
Chill soup , covered , at least until cold , about 6 hours , and up to 1 day.
Before serving , stir in basil and season with salt and pepper , if necessary.
Enjoy the taste of summer !.
Ingredients
garlic, tomatoes, balsamic vinegar, tabasco sauce, fresh basil leaf, extra virgin olive oil