What you need: measuring spoons/cups, large heavy bottomed sauce pan, chef’s knife, knife, food processor (or blender or immersion blender), six small cocktail or shot glasses
- 2 lbs plum tomatoes (chopped)
- 1/2 red pepper (chopped)
- 1/2 yellow pepper (chopped)
- 2 tsp garlic puree
- 1 large onion (chopped)
- 2 cups chicken stock (or vegetable stock if you prefer)
- 2 tbs chopped basil
- 1 cup sour cream
- 1 tsp super fine sugar
- salt & pepper to taste
Combine the tomatoes, onion, peppers, garlic puree, chicken stock and sugar in a large heavy bottom saucepan over high heat bringing to a boil. Turn the heat down to medium and simmer for 20 minutes. Remove from heat and let cool. Place in a food processor, add the chopped basil and pulse till smooth. Put in the fridge for at least an hour. Add 1/2 cup of the sour cream and season with salt and pepper. Put in an airtight container and refrigerate until ready to serve.
To Serve: This is a great hors d’oeuvre surprise! Spoon the soup into individual cocktail/ shot glasses. Place on a tray and serve. Yum!