Prep. time: 30 minutes
Cooking time: 20 minutes
Refrigeration time: 2 hours
 

You can add a few drops of Tabasco to the tomato soup to add a spicier note.

1. Sweat the leek, garlic and onion in olive oil.
2. Liquefy the mixture in a blender with the tomatoes and chicken stock. Season with salt and pepper. Cook the mixture in a saucepan.
3. When it comes to a boil, sprinkle in the tapioca and cook for 15 minutes. Cool.
4. Meanwhile, bring the cream to a boil. Add the basil and quick tapioca and cook for 2 minutes while stirring with a whisk. Purée until smooth and creamy.
5. Chill the 2 mixtures for at least 2 hours.
6. Pour the tomato soup into large glasses, cover with basil cream and garnish with fresh basil.
7. Serve the soup with garlic croutons spread with pesto.