Place serving bowls in freezer or refrigerator.In a small pot over medium-high heat, heat oil. Add shallot and garlic and sauté for 4-5 minutes, or until vegetables are lightly coloured but not burned. Transfer the mixture, along with the oil, to the container of a blender.Add tomatoes, diced peppers, basil, salt and tahini. Blend until smooth and pink in color. Adjust salt and pepper to taste. Place the mixture in the refrigerator for at least 2 hours to chill.Meanwhile, prepare the croutons.Preheat oven to 350F (180C) and prepare a baking sheet. In a bowl, place the quarters of the mini naan bread, olive oil and hot sauce. Toss to coat well.Transfer to the baking sheet and bake for about 7-8 minutes, or until toasted. Let cool before serving.To serve, pour the chilled soup into chilled bowls. Add a drizzle of tahini, a few basil leaves, a few wedges of small tomatoes and the naan croutons.Source: Loounie

5 1 5 5

Cold Soup: 3 tablespoons (45 mL) Irresistibles Extra Virgin Olive Oil, Organics 1 shallot, chopped 2 clove of garlic, chopped 6 larges tomatoes, diced (or a 798 mL can of quality tomatoes) 1/2 red bell pepper, diced 1/2 cup fresh basil leaves 1/4 teaspoon (1 mL) Salt 3 tablespoons (45 mL) tahini + a drizzle for garnish Pepper, to taste fresh basil and small tomatoes for garnish (optional) Mini naan croutons: 12 Irresistibles Original mini naans 1 tablespoon (15 mL) Irresistibles Extra Virgin Olive Oil, Organics 2 c. à thé (10 ml) hot sauce, to taste