This soup has a very delicate flavor so adjust the seasonings at the end. Refrigerate and served chilled and garnish with chopped, fresh parsley. This soup is also great hot.
12 oz. Tomato paste or 16 oz. Tomato puree
1-cup cream or sour cream
2 Tablespoons honey
1 Tablespoon lemon juice
1 Tablespoon Worcestershire sauce
¼ cup butter
¼ cup cognac (optional)
1-teaspoon basil chopped very finely
Salt and pepper to taste
½ cup chopped tomatoes (optional for a chunkier soup)
Start with 1½ quart of either plain water or garlic broth. To make garlic broth, simply simmer a head of garlic and a bay leaf in water for 30 minutes. Break the garlic into cloves, but do not peel. Strain the broth. To the strained broth or plain water, add the rest of the ingredients. Simmer all ingredients for just a few minutes until heated through. Do not boil.