A few years ago, I had a delicious chilled tomato soup in Washington, VA at The Inn of Little Washington. It was the sweetest, brightest, and most intensely-flavored tomato soup I’d ever tasted. I couldn’t quite put my finger on what made it so good, so, curious about its unique taste, I asked our server who let me in on their little secret: orange juice. It sounds unusual, doesn’t it? But believe me, the orange juice brings out the tomatoes’ sweetness in the most delightful way, adding a bright, citrusy touch to the soup without stealing the show. Now that you know, you’ll definitely pick up on it. But, if you serve it to others without sharing the secret ingredient, they’ll simply marvel at how delicious it is, without being able to put their finger on exactly why.
What you’ll need to make Chilled Creamy Tomato Basil Soup
Start with the garlic. Place each clove underneath the flat side of a chef’s knife and smash it with the palm of your hand — the peel will come right off. You don’t want to chop the garlic because it will burn if the pieces are too small. Next, add the onions and carrots to a pot and roughly chop them.
In olive oil, cook the carrots, onions and garlic until they are…