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Name: Very Cold Tomato Soup w/ Basil
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 pounds Large Heirloom or Vine Ripe Tomatoes; 2 tbsp Shallots finley chopped; 1 tsp Garlic finley chopped; 5 tbsp Olive Oil; 1 tbsp Lemon Zest; 2 tbsp Lemon Juice; 1 tsp Red Wine Vinegar; 1 tbsp Raw Honey; 1 tsp Ground Coriander; 1 tsp Ground Tumeric; 1 1/2 tsp Black Pepper; 1 tsp Sea Salt; 1 1/2 cups Fresh Basil loosley packed & cut into thin strips; Parmesan freshly grated

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INGREDIENTS

4 pounds Large Heirloom or Vine Ripe Tomatoes
2 tbsp Shallots ; finley chopped
1 tsp Garlic ; finley chopped
5 tbsp Olive Oil
1 tbsp Lemon Zest
2 tbsp Lemon Juice
1 tsp Red Wine Vinegar
1 tbsp Raw Honey
1 tsp Ground Coriander
1 tsp Ground Tumeric
1 1/2 tsp Black Pepper
1 tsp Sea Salt
1 1/2 cups Fresh Basil ; loosley packed & cut into thin strips
Parmesan ; freshly grated

Servings

INSTRUCTIONS

Roughly chop the tomatoes, reserving the juice. Process the chopped tomatoes, shallot, and garlic in a food processor or blender until smooth. (for thinner, more refined soup, pour through a fine wire-mesh strainer) Transfer to a bowl, and stir in the olive oil, lemon zest, lemon juice, vinegar, honey, coriander, turmeric, pepper & salt.

Cover and chill until very cold, at least 2 hours. Serve very cold in soup bowls with the basil and, if desired Parmesan.

NOTES

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Nutrition

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Serving Size: 1 Serving (1972g)
Recipe Makes: 1 Servings

Calories: 265
Calories from Fat: 158 (60%)

Amt Per Serving		% DV

	Total Fat 17.6g	23 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 12.4g
	Polyunsanturated Fat 2.1g
Cholesterol 0mg		0 %
Sodium 1753.8mg		60 %
Potassium 398.4mg		10 %
Total Carbohydrate 27.7g		8 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 25.2g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 265

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