This is a very refreshing starter soup –get the ripest tomatoes you can as they are the star of this dish.
Iced Tomato Soup
2 pounds ripe tomatoes, peeled*, seeded, and coarsely chopped
1 cup chicken broth
4 tablespoons extra-virgin olive oil
2 tablespoon red wine vinegar (I used Pompeian)
1 clove garlic, crushed
Salt and freshly ground pepper
Fresh basil leaves
In a food processor or blender, combine the tomatoes with chicken broth, olive oil, garlic, vinegar, and salt and pepper. Process or blend for 2-3 minutes at high speed until mixture is very smooth. Refrigerate for 4 hours or more.
Serve in chilled bowls, garnish with fresh basil
*To peel tomatoes – cut small x on bottom of tomatoes, bring water to boil and drop tomatoes in water for 30 seconds –remove to an ice bath and skins will peel off easily