Augusta's Chilled Tomato Soup with Basil Cream

1. 1

   Early in the day, put the chopped basil leaves in a small bowl.

2. 2

   Scald the cream in a small saucepan and pour it over the basil.

3. 3

   Let steep 1 hour, then strain the cream and chill deeply.

4. 4

   In a food processor, puree the chopped tomato, stock, milk and honey until very smooth.

5. 5

   Transfer the puree to a bowl, and season with salt and pepper.

6. 6

   Chill deeply.

7. 7

   When ready to serve, whip the basil cream.

8. 8

   Ladle the chilled soup into chilled glass cups or stemmed glasses.

9. 9

   Dollop each serving with the whipped cream and top with a fresh basil leaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.