Chilled Tomato Vermicelli Soup

Total time: 10 minutes
     This is an easy summer soup using pantry items.  If made a bit ahead it can be welled chilled but if you can't, just chill the tomato juice ahead of time; even with warm vermicelli, the soup will be cool.  Garnish with some fresh basil.

 Ingredients:

• 1 1/2 cups (12oz, 360ml) tomato juice, chilled
• 1 1/2 cups (12oz (360ml) beef stock
• 1/4 cup vermicelli, or other very small pasta   substitute broken spaghetti
• 1/4 cup shredded cheese, any flavor 
• fresh basil leaves

 Instructions:

• Heat the stock in a saucepan until boiling. 
• Add vermicelli and simmer for 4 minutes, stirring occasionally.  It should be almost done... but not quite. (for other pasta, follow package directions, cooking until almost done) 
• Remove from heat and let cool - it will finish cooking and not get too done. 
• When no longer hot, add the tomato juice, stir well and chill until ready to serve.
• To serve:
• Ladle into soup bowls. 
• Divide the cheese and sprinkle over the top. 
• Garnish with fresh basil leaves and serve.

Note: If a lot of stock evaporates, you can add a bit of ice to help cool the soup and 'reconstitute' the beef stock.