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Belinda, mother of three, lives in Fulham, London and loves to entertain. Tune in for her easy to cook, no nonsense recipes. Starters, mains, puddings and nibbles - she's here with suggestions for them all.

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Chilled Tomato and Basil Soup

Published on Wednesday 1st August 2007

Serves 4
Prep Time – 10 minutes (plus chilling overnight)
Cooking Time - 20 minutes
Calories – approx 150 per serving

This flavoursome soup is best made the day before you eat it.

Ingredients

• 1 tablespoon olive oil or for added flavour Womersley Basil Infused Sunflower Oil (pictured)
• 1 medium onion, chopped
• 1 potato, chopped
• 500g tomatoes
• 2 tablespoons tomato puree
• 20 basil leaves
• 300ml vegetable stock
• 100g natural yoghurt
• Freshly ground salt and black pepper

Place the tomatoes in a large bowl and cover in boiling water so that the skins split and they are easy to peel. Then cut them into quarters.

Heat the oil in a saucepan, add the onion and cook until soft. Add the potato and stir well.

Add the tomatoes, puree, most of the basil, stock and salt and pepper. Bring this to the boil and then cover and simmer for 20 minutes.

When this has cooled a little, puree it in a food processor, then add half of the yoghurt and give it another little whizz.

Chill overnight and serve with a spoonful of the remaining yohurt, topped with a basil leaf.

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