Hot cream of tomato soup

6 servings

Ingredients

Quantity Ingredient
3 pounds Very ripe tomatoes
1 teaspoon Thyme leaves (optional)
½ teaspoon Tabasco sauce
½ teaspoon Freshly ground black pepper
1½ teaspoon Salt
¼ cup Extra virgin olive oil
2 tablespoons Red wine vinegar
¼ cup Shredded basil leaves, fresh
1 cup Heavy cream
6 Whole fresh basil leaves

Directions

Cut the tomatoes into pieces and puree them in a food processor.

Strain the pruee through a food mill fitted with the fine-mesh screen (this should yield about 5 cups).

Pour the puree into a saucepan. Add the thyme leaves, Tabasco, pepper, salt, oil, and vinegar and bring to a boil. Boil for 30 seconds. Then stir in 1 cup heavy cream and heat through.

Divide the soup among six soup plates, sprinkle with ½ cup shredded basil, and serve.

Source: Jacques Pepin

Submitted By TRAVIS MCGEE #48 @3147*1 On 02-14-95

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