Chilled Tomato Basil Soup

May 9, 2010 / By Foodland

Chilled Tomato Basil Soup

Refreshing and full of flavor. A perfect starter.
Course Soup
Servings 4 Servings


  • 4 whole ripe red tomatoes, about 4 oz. each, quartered
  • 2 teaspoons garlic, minced, stem removed, and no inner green parts
  • 0.25 cup olive oil
  • salt and pepper, to taste
  • 1 tablespoon fresh basil, thinly sliced
  • cooked bay shrimp (optional)
  • Serving Suggestions: Crostini
  • 1 baguette or French bread, sliced 1/2" on a bias
  • extra virgin olive oil, as needed
  • sea salt, to taste
  • 1 garlic clove, peeled


  1. Puree the tomatoes and garlic.
  2. Slowly add in the olive oil.
  3. Adjust seasonings with salt and pepper.
  4. Refrigerate until very cold.
  5. Serve in a chilled bowl and garnish with the basil and shrimp.
  1. Lightly brush the bread slices with olive oil and sprinkle with salt.
  2. Toast in the oven at 400° until lightly golden.
  3. When cool to touch, rub the slices with the garlic clove.
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