Potage De Legumes Froids
|Tomatoes||8 Ounce, skinned and chopped (225 Grams)|
|Cucumber||5 1⁄4 Ounce, peeled and chopped (150 Grams)|
|Spring onions||1 1⁄2 Ounce, trimmed and finely chopped|
|Peppers||2 Ounce, cored, seeded and chopped (50 Grams, Green / Red)|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Fresh white breadcrumbs||2 Tablespoon|
|Red wine vinegar||1 1⁄2 Tablespoon|
|Olive oil||3 Tablespoon|
|Chicken stock||1⁄2 Pint (300 Milliliter)|
|Chopped fresh basil/Good pinch of dried basil||1 Tablespoon|
|Dried oregano||1 Pinch|
|Freshly ground black pepper||To Taste|
|Single cream||5 Tablespoon|
1. Place the tomatoes, cucumber, onions and peppers in a bowl with the garlic, breadcrumbs, vinegar, oil and stock. Add half the fresh basil or a good pinch of dried basil, the oregano, salt and pepper.
2. Cover and leave to marinate overnight in the refrigerator.
3. The next day, puree the soup in a liquidizer or pass through a fine vegetable mill. Strain through a sieve and add the cream. Taste and adjust the seasoning.
4. Pour the soup into a tureen. Sprinkle with the rest of the fresh basil, or if none is available, some chopped parsley. Serve well chilled.