Chilled Tomato Basil Soup
1/4 cup olive oil
1 cup yellow onion, diced
2 tsp. garlic, minced
1 15-oz., can diced tomatoes
2 Tbsp. fresh basil, minced
1 cup heavy whipping cream
1 cup milk
Salt and pepper to taste

In a medium sauce pan, heat olive oil over medium heat and sauté onions for 25 minutes, stirring often. Add garlic and sauté for 5 minutes, stirring constantly. In a food processor or blender, puree onion mixture and can of diced tomatoes until very smooth. Combine all ingredients in a large mixing bowl and chill. Garnish each bowl of soup with 1 fresh basil leaf. Yields: 4 cups.
—Eastside Café, Austin