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Potage De Legumes Froids

chef.pierre's picture
Ingredients
  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
  Salt To Taste
  Freshly ground black pepper To Taste
  Single cream 5 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
45 Minutes
Servings: 
4

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