Cold Tomato Soup
|Ripe tomatoes||2 Pound|
|Onion||1 Small, chopped|
|Lemon rind strip||1|
|Chicken stock/Water and chicken bouillon cubes||5 Cup (80 tbs)|
|Arrowroot/Cornstarch||1 1⁄4 Tablespoon|
|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)|
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.