Summer Tomato Soup

Ingredients
makes 8-10 servings 

• ¼ cup Monini GranFruttato Olive Oil 
• 1 large onion, minced 
• 1 clove garlic, thickly sliced 
• 1 large, very ripe tomatoes, quartered, with their juices 
• 1 cup chicken stock, low-sodium canned broth, or tomato juice 

• ¼ cup fresh basil leaves, julienned, plus extra for garnish 
• Salt and freshly ground black pepper 

Preparation 

In a large, heavy pot, heat the Monini olive oil over medium heat. Add the onion and garlic and cook, stirring, until the onion is wilted, about 3 minutes. Add the tomatoes with their juices. Simmer about 15 minutes, until tomatoes lose their raw look.
Add the stock, salt and pepper to taste, and basil. Simmer gently until the tomatoes have melted slightly into the soup, about 10 minutes.Remove from heat. When cool, strain through a food mill or fine sieve to remove skins and seeds. Reheat over low flame or chill until very cold. Taste for salt and pepper, garnish with basil.

(courtesy of Chef Mark Strausman, Executive Chef at Freds at Barneys, NY) 

PRO TIP: THIS IS A CASE WHERE A HAND BLENDER CAN’T BE USED TO PUREE THE SOUP. IT WON’T REMOVE THE SKINS.