Cold Basil Soup

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             FOOD FUNNY
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Here's a good one from Anna Welander:

A guy rushes into a bar, orders four expensive 30-year-old single malts
and has the bartender line them up in front of him. Then without
pausing, he quickly downs each one. "Whew," the bartender remarked, "you
seem to be in a hurry."

"You would be too if you had what I have."

"What do you have?" the bartender sympathetically asked.

"Fifty cents."

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             TODAY'S RECIPE
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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 (capsicums), 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.
Received on Mon Jul 21 19:34:50 2008