The soup takes its name because of the similarity of its shiny color and its smoothness to the traditional bisque.

This smooth and creamy soup can be served hot or cold, made with fresh tomatoes and a hint of fresh basil. It makes perfect lunch served with grilled cheese or your favorite sandwich.

INGREDIENTS:

1 ½ Lb. ripe fresh tomato washed and cut

1 medium shallot diced

3-½ cups vegetables stock

1 clove garlic crushed

2 cups whole milk

2 tablespoon of olive oil

1-tablespoon sugar

3 basil leaves

Salt and freshly ground pepper taste

STEPS:

Heat the oil in large saucepan over medium heat, add the diced shallots and crushed garlic and cook for about 3 to 4 minutes or until the shallots are translucent. Add the tomato, the stock, salt, pepper, sugar and basil.

Cover the saucepan and bring to a boil. Then reduce the heat to low and let simmer for about 20 minutes. 

In a blender, purée the soup in small batches until getting a smooth texture, then pass through a fine sieve.

Return to the saucepan, whisk in the milk and check the seasoning. 

Serve hot or cold and garnish with basil leaves.