Source:

Le Chardonnay, Los Angeles, California

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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