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Recipe: Iced plum tomato soup

Serves 6-8 as starter.

Prep:

Cook:

Serves:

    This is a great summer soup, ideal for an al fresco lunch, as a canapé in shot glasses or a fun picnic idea. For a picnic, take it chilled in a thermos flask with the basil oil separate. Serve in clear glasses and add a drop of basil oil just before serving. You can drink it straight from the glass - no spoons required.
    Time: 20 min plus chilling time.

    Serves 6-8 as starter.

    Ingredients

    ● 1kg ripe red vine/plum/cherry tomatoes (or a mix)
    ● 400ml tomato juice
    ● 60ml balsamic vinegar
    ● 2-3 cloves of garlic
    ● 2 tsp salt
    ● Black pepper
    ● For the pesto dressing
    ● Bunch of fresh basil
    ● Extra virgin olive oil

    Method

    ● Put the tomatoes in a food processor/blender with the juice, garlic, balsamic vinegar, salt and pepper. It's probably easier to blend it in 2-3 batches. Process until liquid.
    ● Pass the mixture through a vegetable mill (mouli) or sieve to filter out the skin and seeds. Press it well with a spoon if using a sieve. Check the seasoning, adding more salt, pepper or vinegar if needed. TIP: Cold dishes need more seasoning than hot ones.
    ● Pour in a container with a lid and refrigerate for at least 6 hours before serving. Alternatively freeze for 30 minutes.
    ● Prepare the basil dressing by whizzing the basil with some salt and a generous splash of extra virgin olive oil into the food processor/blender.
    ● Once the soup is chilled and ready to serve, stir/shake it well and pour it into serving bowls. Drizzle a little basil oil dressing on top and serve.
    ● It keeps well for a few days in the fridge.

    Method
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