Recipe of the Month-August 2013
Tomato and Basil Soup
fresh organic tomatoes and herbs from the garden or farm stand in this
ripe tomato, chopped
onion, finely chopped
cloves garlic, crushed
1 red chili
pepper, seeded and finely chopped (optional)
of chicken broth or vegetable stock
tablespoon lemon juice or white vinegar
tablespoons flat-leaf parsley, chopped
fresh basil leaves, torn into large pieces
tablespoons extra-virgin olive oil
olive oil in a large saucepan. Add garlic, onion, and chili pepper. Stir while
cooking over low heat until onion is transparent.
tomatoes and cook until they are pulpy. Add the stock and lemon juice/vinegar
and bring to a boil.
down the heat. Cover and simmer for approximately 30 minutes. Remove from heat
and stir in parsley and basil leaves, reserve a few basil leaves as a garnish.
is or process in a blender or food processor until smooth is preferred.
recipe compliments of MEDIHERB