Chilled tomato soup with basil oil and croutons
[2008-7-21]
Tag : chopped peeled tomato
At this time of year, a bowl of chilled soup is particularlyappetising. Enlarge
Chilled tomato soup with basil oil and croutons Serves 4 -6
INGREDIENTS 2 medium slices soft wholegrain bread, crusts removed 900g deep-red vine tomatoes, halved 1⁄2 a cucumber, peeled and roughly chopped 1 clove of garlic, crushed 4tbsp red wine vinegar 20g flat-leaf parsley 1 small red onion, finely chopped 1 red pepper, deseeded and finely chopped Salt and black pepper FOR THE BASIL OIL DRESSING 2 large handfuls of fresh basil 4tbsp extra virgin olive oil
FOR THE CROUTONS
1 medium slice of wholegrain bread, cut i nto 1cm cubes A drizzle of olive oil
5cm piece of cucumber, deseeded and finely chopped Juice of 1⁄2 a lemon
METHOD
1. Soak the two slices of bread in enough cold water to soften,then squeeze out the excess liquid. Place the bread in a foodprocessor with the tomatoes, cucumber, garlic, vinegar, parsley,half the onion and half the red pepper and blend until smooth– depending on the size of your processor, you may need to dothis in batches. Transfer to a large bowl, add 200ml of cold waterand season with a pinch of salt and black pepper. Stir, then chillfor at least 4 hours, or ideally overnight.
2. To make the basil oil dressing, put the basil into the processorand whiz until it's roughly chopped. With the motor still running,gradually add the olive oil until smooth and well mixed, then putto one side.
3. Preheat the oven to 200.
At this time of year, a bowl of chilled soup is particularlyappetising. Enlarge
Chilled tomato soup with basil oil and croutons Serves 4 -6
INGREDIENTS 2 medium slices soft wholegrain bread, crusts removed 900g deep-red vine tomatoes, halved 1⁄2 a cucumber, peeled and roughly chopped 1 clove of garlic, crushed 4tbsp red wine vinegar 20g flat-leaf parsley 1 small red onion, finely chopped 1 red pepper, deseeded and finely chopped Salt and black pepper FOR THE BASIL OIL DRESSING 2 large handfuls of fresh basil 4tbsp extra virgin olive oil
FOR THE CROUTONS
1 medium slice of wholegrain bread, cut i nto 1cm cubes A drizzle of olive oil
5cm piece of cucumber, deseeded and finely chopped Juice of 1⁄2 a lemon
METHOD
1. Soak the two slices of bread in enough cold water to soften,then squeeze out the excess liquid. Place the bread in a foodprocessor with the tomatoes, cucumber, garlic, vinegar, parsley,half the onion and half the red pepper and blend until smooth– depending on the size of your processor, you may need to dothis in batches. Transfer to a large bowl, add 200ml of cold waterand season with a pinch of salt and black pepper. Stir, then chillfor at least 4 hours, or ideally overnight.
2. To make the basil oil dressing, put the basil into the processorand whiz until it's roughly chopped. With the motor still running,gradually add the olive oil until smooth and well mixed, then putto one side.
3. Preheat the oven to 200.
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