Fresh Tomato Soup
A great soup for the summer. Requires no cooking and can be made in a couple of minutes, yet it's very elegant."I noticed the source didn't post - just want to give credit to the Cooking Club Cookbook for this recipe. (The photo is mine)." - cajuntoast
Yield: 4 Ready in 45 minutes
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Fresh Tomato Soup Preparation
1. In a blender, combine half of the tomatoes with the basil, olive oil, salt and pepper. Blend until the volume is reduced, then add the remaining tomatoes. Blend on high at least 1 minute, until the mixture is fully blended, smooth and frothy.
2. Pour into bowls, top with the mozzarella strips, and drizzle with oil. Garnish each soup with a leaf or two of additional basil. If you wish, chill the ungarnished soup in the refrigerator before serving.
I made this soup a day ahead of time and it held up pretty well in the fridge.
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