Cold Tomato-Basil Soup

Yield: 4 servings
Time: 15 minutes, plus time for chilling
 
Ingredients

• 5 ripe tomatoes, chopped [or ½ of 28-0z can]
• 1 (11-ounce) can vegetable cocktail juice
• 1 cup tomato juice
• 1 (14-ounce) can ready to use chicken broth
• 1/4 cup butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream (nonfat is fine)
• 1/8 teaspoon white pepper
• 15 basil leaves, julienned
• 1 tomato, chopped
• 6 whole basil leaves

Instructions

1. In food processor, place tomatoes and cocktail juice; process until smooth. Place in glass bowl and add tomato juice and chicken broth; stir well and refrigerate. 
2.  In small saucepan, melt butter over medium heat. Add onion and garlic; cook and stir until tender, about 6-7 minutes. Remove from heat and stir into tomato mixture.
3. Stir in cream, pepper, and julienned basil and chill soup for 2-3 hours before serving. Garnish with more basil and chopped tomato. Serves 4-6

Notes:   I used only ½ cup cream and it was fine.