Сhilled tomatoes. Ingredient

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С hilled tomatoes. Ingredients.

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History  The tomato is native to western South America. Wild versions were small, like cherry tomatoes, and most likely yellow rather than red. The Spanish first introduced tomatoes to Europe, where they became used in Spanish and Italian food.

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Chilled Creamy Tomato- Basil Soup  3 tablespoons extra virgin olive oil.  2 large yellow onions, roughly chopped.  2 medium carrots, peeled and sliced into 1/4-inch rounds.  5 cloves garlic, smashed and peeled.  2 (26 oz) boxes Pomi chopped tomatoes or 2 (28 oz) cans crushed or diced tomatoes.  4 cups water.  1-1/2 cups orange juice, preferably not from concentrate

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С ooking processes  Begin with the garlic. Place each clove underneath the flat side of a chef ’s knife and smash it with the palm of your hand — the peel will come right off. You don’t want to chop the garlic because it will burn if the pieces are too small.

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 Next, roughly chop the onions and carrots.  Cook the onions, garlic and carrots in olive oil until softened and just starting to brown, about 15 minutes.

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 Add the tomatoes, water, orange juice, sugar and salt.  Toss in some fresh basil leaves. Toss in some fresh basil leaves .

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 Then cover and simmer for about 25 minutes.  Purée the soup using a hand- held immersion blender (or in batches in a blender) until completely smooth.

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 Stir in the cream. Don’t worry — there’s only a third of a cup in the whole pot. A little goes a very long way!  Finally, chill the soup in the refrigerator until very cold. Ladle the soup into bowls and top with fresh chopped basil, or garnish with whole basil leaves if desired. Enjoy!

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