This is another recipe given to me by the inventive Chef Santo Zoppis. With the rising temperatures, cold soups are very attractive. Santo says there is 20 minutes of preparation time, another 20 minutes of cooking time and then there is almost 3 hours in cooling and then chilling. There is also the “secret ingredient” prepared the day beforehand!
|Ingredients||Serves 4 to 5|
|Thai basil||15 gm|
|Red bell peppers||230 gm|
|Ripe tomatoes||200 gm|
|Chicken stock||900 ml|
|Fresh milk||150 ml|
|Salt and pepper|
Chop the basil and place into an ice cube tray, top up with water and freeze. (Ice cubes with basil to be prepared the day before).
Clean and slice the red bell peppers, onions and tomatoes. Place bell peppers in a large pot with the onions, tomatoes, chicken stock and the milk. Bring to the boil, then lower the heat, cover and simmer for about 15 minutes or until the vegetables are tender.
Pour into a blender and blend at high speed until smooth, then strain.
Adjust the seasoning with the Tabasco, salt and pepper. Cool for 30 minutes then chill in the refrigerator for at least 2 hours before serving. Finally, place a sweet basil ice cube into each soup cup and serve.