• Finely dice the tomatoes and place in stainless steel mixing bowl. Chop the basil leaves until they just start to stain the cutting board and add them to the tomatoes. Add oil, salt and pepper and mix well. Set aside and hold at room temperature.

For the Green Bean Soup:

• Cook the green beans in salted, boiling water to al dente. Drain, rinse with cold water and set aside.
• Melt butter in a large saucepan and add the garlic, onion and rosemary. é over medium heat until onions are translucent. Deglaze the pan with wine and scrape the bottom of the pan. Add stock and bring to a boil, reduce the heat and simmer for 5 to 10 minutes until the beans are tender. Remove the rosemary sprig and puree the soup to a smooth consistency. Season to taste with salt and pepper. This soup may be served cold and can be chilled* at this point. Or, keep warm, if desired.

To serve:

• Add cream to soup. If serving soup warm, bring to a low simmer for 5 minutes while stirring, then ladle into pre-warmed soup bowls.
• Add a dollop of compote to each bowl and garnish with a small sprig of rosemary. Serve immediately.