Chilled Tomato Basil Soup

1. 1

   In a food processor puree the tomatoes and force the puree through a fine sieve into a saucepan, pressing hard on the solids.

2. 2

   In a small bowl stir together the cornstarch and the broth and stir the mixture into the tomato puree.

3. 3

   Bring the mixture to a boil, stirring, remove the pan from the heat, and stir in the lemon juice, the sugar, the whole basil leaves, and salt and pepper to taste.

4. 4

   Let the soup cool and chill it, covered, for at least 8 hours.

5. 5

   The soup may be made 2 days in advance and kept covered and chilled.

6. 6

   Discard the whole basil leaves, ladle the soup into 6 bowls, and garnish each serving with a dollop of the sour cream and some of the chopped basil.

7. 7

   Drizzle the soup with the oil and serve it with the toasts.

8. 8

   In a small skillet cook the garlic in the oil over moderate heat, stirring, until it begins to turn golden, brush the bread wedges with the oil, and on a baking sheet bake them in the middle of a preheated 375F.

9. 9

   oven for 10 minutes, or until they are golden.

10. 10

    Sprinkle the toasts with the salt and break them in half.

* Per serving · 4 servings · Values may vary.

No additional tips available.