Cold tomato soup with basil oil

My daughter Isabel spent last weekend at the country house of a classmate and she came with her hands full of tomatoes, onions, raisins, hazelnuts… and stories.

Milla de Tera, is a beautiful village in the municipality of Vega de Tera, Zamora. It is so so tiny that its population last year was only 77 people…

But according to Isabel it is lovely and she enjoyed her time bicycling, picking tomatoes, apples and berries.

Sunday afternoon she arrived with tons of tomatoes; so I’ve been cooking everything with tomato this week: Omelets with tomato, chicken with tomatoes, gazpacho, salmorejo,  salads (of course) and finally I’ve made this cold soup, so easy to do and delicious that I’ve decided to share it with you. There’s still some tomatoes left… any suggestion?

Ingredients

Soup

2 kg tomatoes

50 ml extra virgin olive oil

Salt

 

Basil oil

150 ml olive oil

10 branches of basil

Salt

 

Directions

Chop the tomatoes and blend with oil and a pinch of salt.  Pass the cream through a sieve. Add water to lighten it if you want and cool in the fridge.

For the basil oil, blend basil with oil and a pinch of salt and strain.

Serve in a small bowl with a drizzle of oil. You can add mozzarella cheese too.

Enjoy!

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