- 4 pounds tomatoes, chopped
- 1/3 cup fresh basil leaves
- 3 tablespoons vinegar
- 2 teaspoons garlic salt
- 3 cups chicken broth
- 1/4 cup olive oil
- In a blender or food processor, combine tomatoes, basil, vinegar and garlic salt. Puree until smooth. Transfer to a serving dish and stir in broth and olive oil. Chill in refrigerator until cold.