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Chilled Tomato Soup with Basil
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Le Chardonnay, Los Angeles, California


  • 10 large ripe tomatoes
  • 1/2 onion
  • 1 carrot
  • 4 tbsp (60 ml) olive oil
  • 20 basil leaves
  • 3 cloves garlic
  • salt, white ground pepper, and pinch of cayenne
  • Cut onion and carrot into cubes.
  • Crush garlic.
  • Cut tomatoes into 4 sections.
  • Warm olive oil and add onion, carrot, and crushed garlic. Cook for a short time on low heat.
  • Add tomatoes and 2 cups (475 ml) of water, and salt to taste.
  • Cook for about 10 minutes.
  • Put into a processor, then strain entire mixture.
  • Add white pepper and cayenne.
  • Refrigerate for 2 hours.
  • To serve, top with julienne strips of basil.

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