Chilled Tomato Soup With Basil Sorbet

• 2 Tbsp. butter
• 1 onion, chopped
• 1 leek, chopped
• 3 to 3 1/2 lb. fresh tomatoes, peeled, seeded and chopped
• 1 orange rind, grated
• 1 to 2 drops Tabasco
• 1/2 tsp. salt
• freshly ground black pepper
• 2 c. water
• 1 c. chicken stock
• 1 bouquet garni (basil, thyme, parsley, chives, summer savory and dill)
• 1 1/2 c. heavy cream
• 1 recipe Basil Sorbet *

1. Melt butter in large saucepan.
2. Add the onion, leek and carrots.
3. Cook over medium heat 8 minutes, until soft and clear, but not browned.
4. Add chopped tomatoes, orange rind, Tabasco, salt, pepper, water and chicken stock.
5. Make a bouquet by tying herbs in a square of cheesecloth.
6. Put this in, too.
7. Cover and simmer 30 to 40 minutes over a low flame.
8. Discard the bouquet garni and set tomato mixture aside to cool.
9. When cool, puree in blender or food processor.
10. Add the heavy cream.
11. Chill.

butter, onion, fresh tomatoes, orange rind, drops tabasco, salt, freshly ground black pepper, water, chicken stock, bouquet garni, heavy cream, recipe basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650743 (may not work)