Chilled Summer Tomato Soup

This soup is only as good as the tomatoes you use! I like to get fresh tomatoes from my local farmers market. Heirloom tomatoes and smaller, sweeter tomatoes work well. You can also use more than one kind. Besides that, the recipe is simple and really lets those tomatoes shine.

Ingredients:

3 tablespoons extra virgin olive oil plus more for garnish
1 large Vidalia onion chopped
5 cloves garlic, chopped
5 heaping cups chopped fresh tomatoes
10 fresh basil leaves, chopped, plus more for garnish
1/3 cup heavy cream plus more for garnish
Salt & pepper to taste
I also garnished with some marigold petals (optional)

Directions:

In a large pot on medium heat, sauté onion and garlic with olive oil. Cook until fragrant and onions are translucent. Add tomatoes and cook down until liquid renders (about 15 mins). Add basil leaves, heavy cream and season with salt & pepper to taste.

In batches, blend in a blender until smooth and creamy. Put soup in storage container and chill in the fridge until cold. Can also store overnight. Serve in soup bowls and garnish with fresh basil leaves, a drizzle of olive oil, heavy cream and edible flower petals (optional).