Chilled Garden Tomato Soup
4 Tbsp. butter
6 cups tomatoes
1 cup onion, chopped
1 red bell pepper, chopped
1 Tbsp. garlic, minced
4 cups chicken broth
2 cups water
2 Tbsp. fresh basil leaves, chopped
1 bay leaf
1 cup heavy cream
Salt and pepper to taste
½ cup fresh cilantro, chopped
In Dutch-pot, heat butter over medium heat. Sauté tomatoes, onions, red bell peppers and garlic until onions are tender.
Add chicken broth, water, basil and bay leaf. Simmer until the tomatoes are completely broken down.
Remove bay leaf. Pour soup through a strainer set over a bowl. Puree vegetables in food processor until smooth. Combine pureed vegetables and broth. Strain again to remove any skin and seeds.
Stir in cream and cilantro. Add salt and pepper if necessary.
Place in refrigerator and chill thoroughly before serving.
Serves 6-8
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