Summer Tomato Soup with Basil and Croutons

TOTAL TIME: 12 hr 30 min
Prep: 30 min
Inactive Prep: 12 hr
Cook: --
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1 cup vegetable stock or tomato juice
  • 2 sprigs fresh thyme, leaves picked
  • 16 fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • Pinch cayenne pepper
  • Honey, optional
  • 4 tablespoons tiny butter-fried croutons, optional
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Directions

Mix the tomatoes, cucumber, red pepper, onion, garlic, and bread crumbs in a medium glass bowl. Add the vinegar, stock, thyme, and 12 of the basil leaves. Cover the bowl with plastic wrap, and marinate 12 hours in the refrigerator.

Puree the mixture, and season to taste with salt, pepper, and cayenne pepper. If too acidic (and this will depend on the tomatoes you've used), add a little honey.

Serve cold with the remaining basil leaves shredded and scattered over top along with some croutons, if using.

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  • on April 10, 2012

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    I made this many times last summer and froze some. This was wonderful! My whole family is ready for Summer and vine ripe tomatoes, and more soup.

    people found this review Helpful.
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  • on June 19, 2011

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    This was excellent! My husband and I used our own garden vegetables and that made it even that much better but I am sure with any available vegetables it will still be as good!

    people found this review Helpful.
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