Low Fat Recipe: Chilled Tomato and Basil Soup

Place under a preheated grill until a light golden brown. Cut into fingers. Ladle the soup into bowls and s with the croutes.

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INGREDIENTS

• 1 kg (2 lb) ripe tomatoes, skinned, deseeded and chopped
• 1 large garlic clove, finely chopped
• 1 tablespoon chopped fresh basil
• 450 ml (3/4 pint) Chicken Stock
• Juice of 1 large orange
• 2 anchovy fillets, chopped
• Salt and pepper

PESTO CROUTES:

• 4 thin slices wholemeal bread
• 2 teaspoons pesto

INSTRUCTIONS

1 Put the tomatoes into a large pan with the garlic, basil, stock, orange juice, anchovy fillets and salt and pepper to taste.

2 Bring to the boil and simmer for 3-4 minutes.

3 Cool slightly and then puree the mixture in a food processor or blender until smooth. Transfer to a large bowl, cover and chill for at least 4 hours.

4 To make the pesto croutes, spread each slice of wholemeal bread with a thin layer of pesto. Place under a preheated grill until a light golden brown. Cut into fingers.

5 Ladle the soup into bowls and s with the croutes.

NUTRITION FACTS

• Calories: 125 Kcal
• Protein: 6 (g)
• Fat: 3(g)
• Carbs: 20(g)