Subject: Cold Basil Soup
From: Unicorn (unicorn@indenial.com)
Date: Mon Aug 25 2003 - 03:17:01 EDT
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FOOD FUNNY
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TODAY'S RECIPE
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I don't know about you, but I love cold soups on hot summer evenings.
They are refreshing, satisfying, and make good use of fresh summer
vegetables. Here is our lineup for a week of Cool Summer Soups:
Monday's Starter
Cold Basil Soup
Tuesday's Soup or Salad
Cream of Fennel Soup
Wednesday's Side Dish
Garlic Consomme
Thursday's Entree
Cold Salmon Chowder
Friday's Dessert
Cold Zucchini Soup
Ask me on an average day what my favorite herb is, and I might say
tarragon or rosemary. Ask me on a hot summer day and my thoughts will
immediately go to tomato bushes, cucumber vines, and fresh basil.
With no cooking and very little preparation, this may be the perfect
cold summer soup.
Cold Basil Soup
About 25 fresh basil leaves, plus more for garnish
4 medium tomatoes, seeded and chopped
3 green bell peppers (capsicum), seeded and chopped
2 medium cucumbers, seeded and chopped
2-4 cloves garlic, chopped
1 medium onion, chopped
4 cups (1 L) water
2 cups (500 ml) plain yogurt
Salt and freshly ground pepper to taste
Combine the basil and vegetables in an electric blender or food
processor and process until smooth, working in batches and adding a
little of the water if necessary. Transfer to a large bowl and stir
in the remaining ingredients. Refrigerate for at least 2 hours before
serving cold, garnished with chopped basil. Serves 4 to 6.
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