Yogurt-Basil Soup with Tomato Ice
Blanching the basil leaves helps preserve their bright-green color. The soup can be made up to one day ahead and stored in the refrigerator; stir it again before serving.
Photography: Sang An
Martha Stewart Living, July
- 6 cups packed fresh basil leaves, rinsed
- 2 medium cucumbers, peeled, seeded, and roughly chopped
- 2 cups plain nonfat yogurt
- 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
- Tomato Ice (http://www.marthastewart.com/262614/tomato-ice)
- Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add basil, and blanch 1 minute. Transfer basil to ice bath to cool. Place on paper towels; gently squeeze out water.
- Transfer basil to the bowl of a food processor fitted with the metal blade; add cucumbers, yogurt, and stock. Process until mixture is smooth. Pass through a fine sieve into a large bowl, pressing on solids to extract liquid; discard solids.
- Cover bowl with plastic wrap, and place in refrigerator until soup is well chilled, at least 2 to 3 hours. To serve, ladle soup into shallow bowls, and top each with a scoop of tomato ice.
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