3 Tbsp finely chopped fresh basil or cilantro leaves
2 tbsp snipped fresh chives
2 tbsp extra-virgin olive oil
Instructions
grate the tomato, stir sherry vinegar into the tomato soup and season with salt pepper sugar. Refrigerate. when ready to serve stir the soupand drizzle each serving with 1 tsp of olive oil and sprinkle with basil and chives on top
72 calories
Originally Submitted
5/15/2011
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