* 2 1/2 lbs. heirloom (or conventional) tomatoes, peeled and cut into big pieces * 1 clove garlic * 6 leaves basil, plus extra for garnish * 4 tbsp. Oli + Ve Extra Virgin Olive Oil * 2 tbsp. Oli + Ve Red Wine Vinegar * 2 cups low-sodium chicken broth * 1 pinch salt * 2 pinches sugar * 2 cucumbers, peeled * 1 red watermelon * 1 golden watermelon (if available)
Directions
1. Puree tomatoes, garlic, basil, olive oil and vinegar in a food processor. Put mixture in a pot and add chicken stock, salt and sugar. Heat soup until warm. Place pot in a large bowl filled with ice. Refrigerate until thoroughly chilled, at least 2 hours.
2. Use a melon baller to scoop out cucumber and watermelon. Place in bowls. Add soup. Garnish with basil. Serve.
Chilled Heirloom Tomato Soup
Ingredients
* 2 1/2 lbs. heirloom (or conventional) tomatoes, peeled and cut into big pieces
* 1 clove garlic
* 6 leaves basil, plus extra for garnish
* 4 tbsp. Oli + Ve Extra Virgin Olive Oil
* 2 tbsp. Oli + Ve Red Wine Vinegar
* 2 cups low-sodium chicken broth
* 1 pinch salt
* 2 pinches sugar
* 2 cucumbers, peeled
* 1 red watermelon
* 1 golden watermelon (if available)
Directions
1. Puree tomatoes, garlic, basil, olive oil and vinegar in a food processor. Put mixture in a pot and add chicken stock, salt and sugar. Heat soup until warm. Place pot in a large bowl filled with ice. Refrigerate until thoroughly chilled, at least 2 hours.
2. Use a melon baller to scoop out cucumber and watermelon. Place in bowls. Add soup. Garnish with basil. Serve.
Serves 6 to 8
(adapted from Greenbrier resort)