Iced Tomato and Basil Soup is a traditional British recipe (from the Edwardian period) for classic chilled soup of pureed and sieved tomatoes, onion and basil cooked in chicken stock that's chilled, seasoned and served garnished with soured cream. The full recipe is presented here and I hope you enjoy this classic British version of: Iced Tomato and Basil Soup.
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This is an Edwardian soup best made in late summer (where tomatoes happen to be at their cheapest and most flavoursome).
Ingredients:
450g tomatoes, chopped
1 small onion, chopped
1 tsp tomato purée
1 tsp finely shredded fresh basil
600ml chicken stock
salt and black pepper
2 tbsp fresh soured cream to garnish (optional)
olive oil, to garnish
4 sprigs of bail, to garnish
Method:
Add the tomatoes, onion, tomato purée and basil to a blender and render to a smooth purée. Pass through a sieve to remove any seeds and large pieces of tomato skin then stir-in the stock. Transfer to a saucepan and heat gently. Skim-off any froth as it rises to the surface and season to taste.
Take off the heat after about 10 minutes, allow to cool to room temperature then chill in the refrigerator for at least 2 hours. Serve in lightly-chilled soup bowls, garnished with a swirl of soured cream (if desired) and olive oil with a sprig of basil.
