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Absolutely! Here’s a flavorful and engaging article based on the recipe titled: “Hands down, the only soup my Italian mother-in-law will eat during the summer!”
Chilled Tomato Basil Soup: The Summer Soup Even Italians Swear By
When your Italian mother-in-law—who’s spent her life perfecting sauce and rejecting anything less than cucina perfetta—calls this the only soup she’ll eat during summer, you know you’ve struck culinary gold. This Chilled Tomato Basil Soup is light, refreshing, and deeply flavorful, making it the ideal warm-weather meal.
Forget heavy stews and cream-laden chowders. This soup celebrates everything good about summer: vine-ripened tomatoes, fresh basil from the garden, a drizzle of quality olive oil, and a taste that transports you straight to the Italian countryside.
🍅 Why This Soup Is a Summer Must
- No need to sweat – It’s served chilled, so it cools you down on hot days.
- Fresh and simple – Uses peak-season produce and pantry staples.
- Bursting with flavor – Roasted or fresh tomatoes, garlic, and basil work their magic.
- Versatile – Serve it as an appetizer, light lunch, or refreshing starter to a big meal.
- Make-ahead friendly – In fact, it tastes even better after chilling overnight.
🧂 Ingredients You’ll Need
- 2 lbs fresh ripe tomatoes (Roma or vine-ripened work best)
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil (plus more for drizzling)
- 1 small red onion, chopped
- 1 cup fresh basil leaves
- 1 tablespoon red wine vinegar or lemon juice
- Salt and freshly ground black pepper, to taste
- Optional: a pinch of crushed red pepper for heat
- Optional garnish: burrata, croutons, or a swirl of cream
🔪 How to Make It
1. Roast or blanch the tomatoes (optional but recommended):
- For deeper flavor, roast halved tomatoes at 400°F for 25–30 minutes with a drizzle of olive oil and salt.
- Or, if short on time, blanch them to remove skins, then blend fresh.
