Cold Tomato Soup

​As summer is finally approaching, refreshing dishes made with fresh vegetables are the best choice. This cold tomato soup is perfect for this time of year and requires almost no cooking! It is savoury and invigorating. You can even serve as an aperitif in littles verrines, decorated with a bit of creamy goat cheese and fragrant basil leaves.

For approximately 12 verrines:

Ingredients:

650 gr tomatoes
400 gr cucumber
1 cup tomato juice
¼ cup of extra-virgin olive oil
2 TSP of lemon juice
1 small red onion
Handful of basil leaves
150 gr creamy goat cheese
3 basil leaves
Small basil leaves to decorate the verrines

Directions:

Wash the tomatoes. Using a knife, cut a cross on the bottom of each. Plunge the tomatoes in boiling water for one minute. Drain and peel the tomatoes; cut them in two and remove the seeds, then cut them into further pieces.

Wash and peel both cucumber and onion, cut them into pieces.

Whisk in a mixer for about 3 minutes: tomatoes, cucumber, tomato juice, extra virgin olive oil, lemon juice, onion and a few basil leaves until a cream is obtained.
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Set aside in the refrigerator until serving time.

Serve in the verrines, decorating with a small spoonful of goat cheese containing chopped basil. Finally, top with one whole basil leaf.

Suggestions:

​You may serve some diced vegetables on top of the goat cheese, such as cherry tomatoes, green beans, avocado or thinly sliced radish.