Everyone knows about gazpacho, the cold Mexican soup with bits of tomato, cilantro, onion and lime. But this cold tomato soup is my summertime kitchen invention that took an Italian turn. I love eating tomato-basil-mozzarella sliders, and this is the soup version of that. The chilled chicken stock packs a nice nutrient-punch, too. And did I mention that this takes fewer than ten minutes to prepare? Quick, healthy lunch!
Italian Summer Soup
Serves 4
2 cups chicken stock, chilled
4 ripe tomatoes (1-1.5 lbs.)
1 clove of garlic, peeled, trimmed, and pressed-minced
salt and pepper to taste
~ 8 leaves fresh basil, minced
4 oz. mozzarella cheese, grated or cubed (whole milk - no "part skim", right?)
fresh raw cream (or crème fraiche)
Trim and quarter the tomatoes; purée them in the blender. If you have a hand blender, you can combine the tomatoes and chicken stock in the bowl and dive-bomb the tomatoes to purée them. Add in the minced garlic and blend for a few more seconds. Add salt and pepper. Stir in cream.
Garnish with mozzarella and basil.
Buon appetito!
Italian Summer Soup
Serves 4
2 cups chicken stock, chilled
4 ripe tomatoes (1-1.5 lbs.)
1 clove of garlic, peeled, trimmed, and pressed-minced
salt and pepper to taste
~ 8 leaves fresh basil, minced
4 oz. mozzarella cheese, grated or cubed (whole milk - no "part skim", right?)
fresh raw cream (or crème fraiche)
Trim and quarter the tomatoes; purée them in the blender. If you have a hand blender, you can combine the tomatoes and chicken stock in the bowl and dive-bomb the tomatoes to purée them. Add in the minced garlic and blend for a few more seconds. Add salt and pepper. Stir in cream.
Garnish with mozzarella and basil.
Buon appetito!
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