- Basil leaves - 6 Cups
- cucumber - 2 pieces
- yoghurt - 2 cups
- chicken broth - 1 cup
- ripe tomatoes - 450 Grams (cut into 4 parts)
- salt - 1 pinch
- sugar - 1 pinch
- freshly ground pepper - 1 teaspoon
- balsamic vinegar - 1/2 teaspoonfuls
Prepare a bowl of ice, set aside. In a medium saucepan bring the water to a boil. Add basil and blanch for 1 minute. Put the basil in an ice bowl for cooling. Put on paper towels, gently squeeze out water. Mix basil in a food processor with cucumbers, yogurt and chicken broth until smooth. Wipe the mixture through a fine sieve into a large bowl. Cover the bowl and put in the fridge until the soup is well cooled, at least 2 to 3 hours. In a food processor combine tomatoes with salt and sugar. Wipe through a fine sieve in a large bowl. Add pepper and vinegar and put the mixture into small molds. Put in the freezer for 2-3 hours, stirring the mixture with a fork every 30 minutes. Before serving, pour the soup over the bowls and decorate each serving with a ball of tomato ice.
Servings: 4