Recipe: Tomato and Zucchini Soup (served cold) (blender or food processor)

TOMATO AND ZUCCHINI SOUP

3 tablespoons olive oil
1 garlic clove, crushed
2 pounds tomatoes, peeled, seeded, and chopped
2 tablespoons tomato paste
1 tablespoon chopped fresh basil
3 cups chicken stock
2 zucchini, trimmed, and coarsely shredded
salt and freshly-ground black pepper (to taste)
TO SERVE:
4 ice cubes
3 tablespoons plain yogurt
fresh basil leaves

Heat the oil in a saucepan, add the garlic, tomatoes, and tomato paste and cook over a gentle heat for 10 minutes.

Stir in the 1 tablespoon basil and stock with seasoning to taste. Bring to a boil, lower the heat, and simmer for 5 minutes.

Puree the soup in a blender or food processor until fairly smooth. Leave to cool.

Stir the zucchini into the soup; cover and chill for 4 hours or overnight.

TO SERVE:
Just before serving, place an ice cube in each of four chilled bowls. Pour in the soup, add a swirl of yogurt, and garnish with basil leaves.

Servings: 4
Source: The Kitchen Garden Cookbook edited by Nicola Hill