Ingredients:

• 3 – ripe tomatoes, chopped
• 15ml – Canned vegetable juice
• 7.5 ml – Tomato juice
• 15 ml – Vegetable stock
• 7.5 ml – Butter
• 1/2 – Onion, finely chopped
• 2 Cloves Garlic finely chopped
• 15 ml – Fresh Cream
• 5g – White pepper
• 3 Basil leaves, julienned
• 1/2 – Tomato, chopped
• 1 whole Basil leaf

Method:

1. Blend tomatoes and vegetable juice until smooth.
2. Place in a bowl and add tomato juice and vegetable stock; stir well and refrigerate for 2 hours.
3. In a small pan, melt butter over medium heat.
4. Add onion and garlic; saute until tender. 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.
7. Perfect during summers.

Recipe courtesy of Ajay Chaudhary