Soupe de Tomates

Tomato Soup with basil

1. Boil enough water to submerge the tomatoes. Wash the tomatoes and immerse into the boiling water for 1 minute. Remove from boiling water, peel off the skin, cut the tomatoes in halves and discard the seeds.

2. Peel the cucumber and cut into small pieces (2 cm pieces).

3. Place the tomatoes and cucumber pieces in a blender. Season with salt and pepper. Add the lemon juice. Blend the tomatoes and cucumber pieces together until just blended.

4. Pour the mixture in individual bowls and place in the refrigerator for 30-40 minutes.

5. Sprinkle with chopped basil leaves before serving. 

6. Serve cold.

Alternative Recipe:

Ingredients: 750 grams red ripe tomatoes 1 tablespoon light olive oil 1 tablespoon crushed garlic 1 tablespoon tomato paste 1 litre vegetable stock 4 tablespoons chopped fresh basil leaves 2 tablespoons extra virgin olive oil. (Use light olive oil if the extra virgin oil is too strong for you). Salt and pepper to taste

Method: Wash the tomatoes. Boil some water, enough to submerge the tomatoes. Plunge the tomatoes into the boiling water for 1 minute, then immediately immerse in cold water. Peel the skin, cut the tomatoes in halves and remove the seeds. Finely chop the tomatoes. (Optional: You can use canned crushed tomatoes instead of the fresh tomatoes and tomato paste). Heat 1 tablespoon of light olive oil in a large saucepan under medium heat. Add the crushed garlic, chopped tomatoes and tomato paste. Reduce heat to medium low. Simmer, stirring occasionally for 10-15 minutes or until reduced and thickened. Add the vegetable stock and mix well. Increase heat and bring to boil. Allow to simmer for 2-3 minutes stirring occasionally. Reduce heat to medium. Stir in the chopped fresh basil leaves and 2 tablespoons of extra virgin oil. Allow to simmer for 5 minutes. Season with salt and pepper to taste. You can adjust cooking times to suit your preferences. Serve hot.  You can also put a slice of  French baguette bread in the soup when serving.

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