“I’m in hurry! I’m in hurry! I’ve not time to cook, but I want to serve a fresh and tasty cold soup to my party guests!”

If you said this at least once, I think you’ll appreciate this recipe. Fast, incredibly easy, fresh, colored, and tasty. How many virtues in a single dish!

780 grams → 27.5 ounces ripe Piccadilly Tomatoes or Cherry Tomatoes

15 grams → 0.5 ounce shallot, peeled

3 tablespoons extra-virgin olive oil plus a little to sprinkle soup before serving

Salt to taste

Freshly ground black pepper to taste

6 big fresh basil leaves

Whole wheat bread croutons for serving

Place Piccadilly Tomatoes (or Cherry Tomatoes) and shallot in a food processor and coarsely chop.

Transfer in a medium pot and season with oil and salt to taste.

Cover with a lid and cook on medium heat for 10 minutes or until tomatoes are very soft, stirring often.

Puree with an immersion blender or in a regular blender and season with black pepper.
Soup must be smooth and creamy. If it’s too liquid, cook again for few minutes without lid.
Allow to cool.

Place basil leaves in the hot soup, cover with a lid, and allow to cool.

Discard the basil leaves and divide the tomato soup into six small single-portion pots.

Season with a little oil and black pepper before serving.

Serve with whole wheat croutons.

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