Ingredients and method to make the Tomato basil soup
1 leek cut into little pieces (use the white part)
1 inch piece of ginger (grated)
1 tbsp chopped basil (about 5 to 6 small cinnamon basil leaves )
3 cups tomatoes cut into 1/2 inch pieces ( I used campari tomatoes)
1/2 cup fat free half and half
1/4 cup milk
1/8 tsp chili powder ( or according to taste)
2 tbsp olive oil
salt to taste
Heat the olive oil in a large pan,add the cut leek and the ginger and saute for about two minutes.
Add the tomatoes,the basil and the salt and cook until the tomatoes are soft and mushy.
Cool a little and then puree the mixture in blender until smooth.Press the pureed mixture through a sieve.
Pour the milk through the sieve too,so as to extract the maximum of the juice from the pulp.
Add the half and half to the extracted juice,the chili powder and heat gently on low heat.
Serve hot with fresh ground pepper
Serves about 2
Notes:
In case you like a stronger flavor from the basil increase the amount of basil slightly
