Cold Tomato Soup Italian Style

Ingredients

• 2½ Massel Vegetable Ultracubes or 5 Massel Vegetable 7’s Stock Cubes
• ½ Massel Ultracube Chicken Style or 1 Massel 7’s Chicken Style Stock Cube
• 1kg/2.2 lbs of Ripe Cherry (or Mini-Roma) Tomatoes
• 1 Garlic Clove
• ½ cup of fresh Basil Leaves, chopped
• 1piece French Bread (3-4 inches/10cm long), cut into slices or pieces
• 1 ½ cups of Water
• ¼ cup Virgin Olive Oil

Method

1. Dissolve ½ an Ultracube or 1x 7’s Chicken Style in 1 cup of water and soak the bread in it. Set aside.
2. Wash the tomatoes; take off stems if needed.
3. Peel the garlic cloves.
4. Place the tomatoes, garlic, ½ of the basil, the Massel vegetable stock cubes, the soaked bread (with its broth) in a blender.
5. Blend at the highest speed until nice and smooth. The mixture must have some consistency (not watery).
6. Pour into a jar and refrigerate.
7. Serve with a couple of drops of olive oil and a small sprinkle of basil.