Ingredients:

• 5 ripe tomatoes, chopped
• 30ml – can vegetable juice
• 15 ml – Tomato juice
• 30 ml – Vegetable stock
• 15 ml – Butter
• 1 onion, finely chopped
• 3 Cloves garlic, finely chopped
• 30 ml – fresh Cream
• 10gm – white pepper
• 5 Basil leaves, julienned
• 1 tomato, chopped
• 2 whole Basil leaves

Method:

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

Recipe courtesy of Ajay Chaudhary