Yogurt, basil, and tomato soup
Description
The soup is simple and quick to prepare. Prepare a bowl of ice and set aside. In a medium saucepan, bring water to a boil. Add basil and blanch for 1 minute. Transfer the basil to the ice bowl to cool. Place on paper towels and gently press out the water. In a food processor, blend the basil with cucumbers, yogurt, and chicken broth until smooth. Strain the mixture through a fine sieve into a large bowl. Cover the bowl and refrigerate until well chilled, at least 2 to 3 hours. In the food processor, blend tomatoes with salt and sugar. Strain through a fine sieve into a large bowl. Add pepper and vinegar, then pour the mixture into small molds. Freeze for 2–3 hours, stirring the mixture with a fork every 30 minutes. Before serving, pour the soup into bowls and garnish each portion with a tomato ice ball. Serve the soup cold.