Thursday, August 27, 2009

Thursday Edibles - Tomato Basil Soup

This soup is wonderful in the summer; what's better is that you can eat it cold or hot! I love how simple yet how delicious this recipe is.

I made it a few years ago, and went searching for the recipe online. I didn't find it, but believe it or not, I made it from memory this past weekend, and it turned out just how I remember it!

2 lb fresh tomatoes on the vine
1 medium red onion
15-20 fresh basil leaves (reserve 1-2 leaves)
1 garlic clove
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cups water
salt, pepper and sugar to taste

Cube tomatoes and onion; mince the garlic clove. Chop all but 1-2 basil leaves in small pieces.

Heat olive oil in a pot. Add tomatoes, onion, garlic and chopped up basil leaves, and cook for several minutes until the onion turns translucent.

Add water, salt, pepper, a little bit of sugar and balsamic vinegar and bring the mixture to a boil. Simmer on low heat for 5-10 minutes.

After the mixture cools, blend in a food processor or a blender. Add more salt, pepper and sugar as needed. Cut 1-2 reserved basil leaves in thin slices and add to each portion before serving. Enjoy this soup hot or cold!

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