Ingredients
1 tsp olive oil
1 garlic clove, chopped
3 lbs ripe tomatoes
1 tsp sugar
½ tsp salt
4 tbsp sour cream
¼ cup fresh basil leaves, chopped
Lemon slices
Basil sprigs
Preparation
Stir all soup ingredients together in a 2 qt. pitcher.
On a small skillet, heat olive oil over medium heat and stir in garlic. Cook the garlic for about a minute and remove from heat.
In a food processor, combine cooked garlic and tomatoes until puréed.
Afterwards, pour soup into a large bowl. Stir in chopped basil, sugar and salt.
Cover the bowl with cling wrap and let it chill in the refrigerator for 2 hours or overnight.
Top your chilled soup with sour cream. Drag a toothpick across the top of the soup to make a pretty star design.
Sprinkle with chopped basil.
Garnish with lemon wedges and basil sprigs.
Serve with crackers (optional).
