Taste the World's Finest Premium Olive Oils and Vinegars

Chilled Heirloom Tomato Soup

Chilled Heirloom Tomato Soup

* 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)


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)