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Tomato Basil Soup II

SUBMITTED BY: sal      PHOTO BY: jrathburn

"This cold soup is a cinch to make!"
PREP TIME  15 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 4 pounds tomatoes, chopped
  • 1/3 cup fresh basil leaves
  • 3 tablespoons vinegar
  • 2 teaspoons garlic salt
  • 3 cups chicken broth
  • 1/4 cup olive oil

DIRECTIONS

  1. In a blender or food processor, combine tomatoes, basil, vinegar and garlic salt. Puree until smooth. Transfer to a serving dish and stir in broth and olive oil. Chill in refrigerator until cold.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2006 by Galax
I didn't have any garlic salt, so I substituted 2 teaspoons of regular salt and about 2 tablespoons of garlic. I also think I used more basil than the recipe calls for. It was delicious! My roommates loved it so much that they told me I definitely need to make it again!

6 users found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 9, 2006 by beanutty
I had high hopes for this soup, but it did not meet my expectations. It tasted a little too acidic, and maybe even a little bitter. Not a do-over.

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2007 by ROLINDSAY
Delicious, easy, and great on an August day in cental Texas! Next time I'll leave out the oil, though.

0 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 240

  • Total Fat: 16.5g
  • Cholesterol: 0mg
  • Sodium: 1697mg
  • Total Carbs: 22.3g
  •     Dietary Fiber: 5.1g
  • Protein: 5.5g

VIEW DETAILED NUTRITION

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