Cold Vegetable Soup From Tomatoes and Apricots

1. clean the vegetables, cut the tomatoes in half and remove the seeds. This is best done with a teaspoon. Roughly chop the vegetable onion, apricots, tomatoes and peppers. Cut the chili pepper in half lengthwise, remove the seeds and chop. 2.

Blend the vegetable mixture together with tomato juice and whipping cream in a hand blender or possibly with a hand blender. Season to taste with honey, salt and freshly ground pepper. Cover soup with plastic wrap and refrigerate for at least 1 hour.

Cut the basil into thin strips. Fill soup into deep plates, arrange each with a teaspoon of cream cheese and a tiny bit of basil. Serve with crusty fresh baguette bread.

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