Chilled (or not) Fresh Tomato Soup
Ingredients
- 2 Tablespoons olive oil
- 3 thick scallions chopped
- 2 large cloves garlic chopped
- 2 pounds ripe tomatoes chopped
- 4 cups vegetable stock
- 2 Tablespoons chopped fresh basil
- salt and freshly ground black pepper to taste
- 6 Tablespoons uncooked white rice
- 1 cup dairy or nondairy milk or cream optional
- Garnish (fresh herbs or croutons)
Instructions
- Heat the olive oil in a soup pot over medium heat. Add the scallions and cook, stirring occasionally, for 2 minutes. Add the garlic and cook for about another minute. Add the tomatoes, stock, basil and salt and pepper.
- Bring the soup to a simmer, cover the pan and cook for 10 minutes. Add the rice, cover the pan and cook for another 20 minutes.
- Blend the soup in a blender or with an immersion blender. Serve hot or let cool. Stir in the milk if desired. Chill completely.
- Serve garnished with fresh basil, parsley or Italian bread croutons.
Notes
Makes 8 servings.