Chris' Recipes

Bon Appetite!

Tomato Basil Soup – Gazpacho

Written By: Chris - Jul• 12•12

With fresh Basil in plenty, I have been craving some homemade tomato-basil soup!  This is one of my daughter Michelle’s favorite dishes.  I didn’t use much cream as we were trying to keep it light and omitted the heavy cream!  With this hot weather, this soup can very easily be enjoyed cold or as “Gazpacho”.  (a tomato-base soup traditionally served cold.  It is widely consumed in the Spanish cuisine and is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature!)  At our house, we’re not big fans of the heat outside so we have our central air conditioning turned to “chilly”!  We enjoyed this hot!

Ingredients:

8 Large Tomatoes
2 Cans of Petite Diced Tomatoes (14.5 oz)
1 Can Tomato Paste (6 oz)
4 Garlic Cloves
1 pint 1/2 & 1/2 Cream
1 Tablespoon Butter
1 Tablespoon Olive Oil
2 Pints Chicken Seltock
1 Onion (Vidalia)
1/3 Cup Splenda
Salt & fresh ground Black Pepper
3 Tablespoons fresh Thyme
1 Cup chopped fresh Basil

These tomatoes had thick skin on them, so I decided to remove them.  Place the tomatoes into a large pot of boiling water.  Cook for about three to five minutes and immediately run them under cool water.

Chop the sweet onion into small pieces and saute in the oil using the same stock pot.  Once they begin to turn translucent and browned somewhat, add the smashed garlic cloves and cook for an additional minute or two.  Add the canned tomatoes and allow to cook while you peel the fresh tomatoes

Using a paring knife, gently peel the tomatoes and smash each one with your hands adding them (seeds and all) into the tomato – onion mixture in the pot

Add the tomato paste, chicken stock and salt and pepper and allow to simmer for at least 30 minutes.  Soup will begin to turn from bright red to a more orange color

Chop the fresh basil and thyme and add it to the soup

Using an immersion blender blend until smooth.  Add cream (or 1/2 & 1/2) and continue blending until completely mixed.  Garnish with fresh basil sprig and serve hot or cold!  We at this soup along with Tilapia that was simply sauteed in a dash of butter and oil and seasoned with salt & pepper.  The cooked wheat pasta was tossed in a dash of pesto and a splash of 1/2 & 1/2.  Bill actually enjoyed placing his pasta in his soup and eating it that way!

Since we are going to Italy this fall, Bill has been trying to get me to like more Italian wines.  We enjoyed this meal with a nice Italian wine that you can learn more about on Bill’s blog.  It wasn’t my favorite… but it was still a darn good meal!

Enjoy!

Cheers!
~Chris

 

 

 

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