Chilled tomato and basil soup

Recipe from: 3/1/2000 12:00:00 AM
Ingredients 10
Servings 6


  • 15
    olive oil
  • 2
    garlic cloves, crushed
  • 2
    red chillies, seeded and chopped
  • 2
    medium onions, peeled and chopped
  • 2
    canned peeled tomatoes
  • 250
    red wine
  • 60
    basil leaves
  • 500
    vegetable or chicken stock
  • salt and milled black pepper
  • extra olive oil and basil leaves to garnish


Heat oil in a saucepan over moderate heat. Add garlic, chillies and onions and cook for 5 minutes, or until softened. Add remaining ingredients, except garnish, and simmer for 30 minutes. Chill until needed. Serve garnished with a drizzle of olive oil and a scattering of fresh basil leaves.

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