Cold Tomato Soup With Basil Recipe

Ingredients

2 pounds tomatoes, peeled, chopped

1 small cucumber, peeled, seeded, chopped

1 cup chicken stock or canned low-salt chicken broth

1/2 teaspoon celery salt

Dash of hot pepper sauce

1/4 cup sour cream

1/4 cup whipping cream

3 tablespoons chopped fresh basil

Preparation

Puree tomatoes, cucumber and chicken stock in batches in blender until smooth. Transfer to large bowl. Mix in celery salt and hot pepper. Refrigerate until cold, at least 3 hours or overnight. Mix sour cream and whipping cream in small bowl to blend. Stir basil into soup. Ladle into bowls. top each with dollop of sour cream mixture.