Method:
1 Roughly chop 1 tbs basil and shred the remaining leaves. Process tomatoes, chopped basil and mint leaves in a food processor until finely chopped. Season with salt and pepper.
2 Whisk cream in a bowl until soft peaks, fold in the shredded basil leaves.
3 Pour the soup into a bowl, drizzle with olive oil and top with a spoonful of basil chantilly to serve
Recipe Database
Chilled tomato soup with basil chantilly Recipe
1/07/2008
George Calombaris
This recipe is listed under:
Soup
Ingredients:
¼ cup basil leaves
200g cherry tomatoes
1 tbs mint leaves
¼ cup pouring cream
Extra virgin olive oil
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