Classic Cold Tomato Soup
|Tomatoes||2 Pound, skinned and seeded (1 Kilogram)|
|Onion||1 Small, chopped|
|Lemon rind strip||1|
|Chicken stock||2 Pint (1 1/4 Liters)|
|Arrowroot/Corn flour||15 Milliliter (1 Tablespoon)|
|Water||45 Milliliter (3 Tablespoon)|
|Orange juice||4 Fluid Ounce (125 Milliliter)|
|Single cream||4 Fluid Ounce (125 Milliliter)|
|Grated orange rind||1 Teaspoon (For Garnish)|
Put the tomatoes, onion, bay leaf, peppercorns, lemon rind and stock in a saucepan.
Cover and bring to the boil.
Simmer for 1 hour.
Cool and rub through a strainer or pure in an electric blender.
Mix the arrowroot or cornflour and water together.
Stir into the soup and bring to the boil.
Simmer until the soup thickens.
Season to taste with salt and pepper and stir in the orange juice.
Cool, then chill thoroughly.
Stir in the cream and sprinkle over the orange rind.