Makes 4 servings.
Ingredients:
- 1 cup (4 oz.) Le Gruyère®, grated
- 1 onion, diced
- 2 Tbsp. olive oil
- 2 lb. tomatoes, chopped
- 10 oz. orange juice
- 1 vegetable bouillon cube (8 oz.)
- Salt and pepper, to taste
- Cayenne pepper, to taste
- 1/4 tsp. sugar
- 1/2 bunch basil, julienned
- Sour cream, for topping
Instructions:
Sauté onion in oil. Add tomatoes, orange juice and bouillon cube. Let simmer for 10 minutes.
Place mixture into a blender and purée until smooth. Remove from blender and place into a large bowl. Season with salt, pepper and cayenne pepper to taste. Add a pinch a sugar.
To serve, top soup with basil, Le Gruyère® cheese and a dollop of sour cream.
Tip: Serve chilled.