The Perfect Summer Refresher: 10-Minute Blender Tomato and Basil Soup
It might resemble the famous gazpacho, but this soup will turn out even tastier.
When the summer heat rolls in, standing over a steaming stove is the last thing anyone wants to do. This brilliant, ultra-fresh alternative brings all the bright, aromatic punch of a classic Mediterranean bistro starter right into your home kitchen.
Relying on plump, juicy fruit and aromatic herbs, it delivers an incredibly vibrant flavor profile that keeps things light and healthy. It is the perfect easy solution for a quick patio lunch, a vibrant family starter, or a stress-free dinner on those days when it is simply too warm to cook.
Ingredients: 14 oz of fresh tomatoes, 1 bunch of fresh basil, 2 cups of vegetable broth, 2 garlic cloves, 2 tablespoons of balsamic vinegar, with salt and black pepper to taste.
To begin, thoroughly wash your fresh tomatoes and chop them into large, rustic chunks. Rinse your bunch of fresh basil under cold water and give the leaves a rough, quick chop.
Grab your countertop blender and drop in the chopped tomatoes, basil leaves, vegetable broth, peeled garlic cloves, and balsamic vinegar. Season the mixture with a pinch of salt and black pepper to your liking. Secure the lid and blend everything together — you can process it until it is completely smooth and velvety, or pulse it a few times if you prefer a rustic, chunky texture.
Pour the blended mixture straight into a pot and place it over low heat for about 10 minutes just to let the rich flavors marry beautifully. Depending on the weather and your mood, you can serve this dish immediately as a comforting warm bowl, or let it chill completely in the refrigerator to serve as an icy, refreshing cold soup. Toss a dollop of cool Greek yogurt or sour cream on top just before serving for a lovely, creamy finish.
