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Cold Tomato Soup

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Ingredients
  Ripe tomatoes 2 Pound
  Onion 1 Small, chopped
  Bay leaf 1
  Peppercorns 6
  Cloves 2
  Lemon rind strip 1
  Chicken stock/Water and chicken bouillon cubes 5 Cup (80 tbs)
  Arrowroot/Cornstarch 1 1⁄4 Tablespoon
  Salt To Taste
  Freshly ground black pepper 1
  Fresh orange juice 1⁄2 Cup (8 tbs)
  Cream 1⁄2 Cup (8 tbs) (For Garnish)
  Grated orange rind 1⁄2 Cup (8 tbs) (For Garnish)
Directions

Wash tomatoes, cut in half, squeeze seeds out and remove any green stalk.
Place tomatoes in a pan with onion, bay leaf, peppercorns, cloves, lemon rind and stock.
Cover and bring to the boil, reduce heat and simmer for 1 hour.
Cool and rub through a sieve with a wooden spoon, or puree in an electric blender.
Blend arrowroot with 3 tablespoons cold water, stir into tomato soup and bring to the boil, stirring continuously.
Season to taste.
Add orange juice.
Cool, then chill thoroughly.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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