Chilled tomato and basil soup

Light and refreshing, this is the perfect summer soup recipe.

Serves: 4

Preparation time: 10 minutes

Cooking time: no time at all!


2 punnets ripe vine tomatoes
15g chopped basil
1 chopped garlic clove
1 tablespoon red-wine vinegar
125 ml tomato juice
basil leaves
sliced red salad onions
olive oil


Blend one punnet of vine tomatoes with the basil, garlic, red-wine vinegar and tomato juice. Season to taste. Slice the remaining punnet of tomatoes into quarters and stir it into the soup. Serve with capers, basil leaves, red salad onions and a drizzle of olive oil.

Recipe by Abigail Donnelly, courtesy of Mediclinic Family. View the magazine here.

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