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Creamy Iced Tomato Soup

Tony.Grant's picture
Ingredients
  Ripe tomatoes 2 Large, peeled and quartered
  Garlic clove 1 Small, crushed
  Sugar 1 Teaspoon
  Salt 1 Tablespoon
  Pepper 1⁄2 Teaspoon
  Tomato juice 2 Cup (32 tbs) (Fresh Or Canned)
  Dairy sour cream 1 Cup (16 tbs)
  Cucumber 1 Large
Directions

1. Press quartered tomatoes through a sieve into a large bowl.
2. Add garlic, sugar, salt, pepper, and the 2 cups of tomato juice. Cover and refrigerate. (Stop here if you are working ahead.)
3. When ready to serve, taste and add additional seasonings, if necessary. If mixture is too thick, stir in additional tomato juice. Stir in sour cream until blended and smooth.
4. Serve chilled soup in cups or bowls, garnished with cucumber slices.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

Rate It

Your rating: None
4.325
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 663 Calories from Fat 411

% Daily Value*

Total Fat 47 g72%

Saturated Fat 26.7 g133.6%

Trans Fat 0 g

Cholesterol 119.6 mg39.9%

Sodium 6092.5 mg253.9%

Total Carbohydrates 60 g20%

Dietary Fiber 7.9 g31.8%

Sugars 44.8 g

Protein 14 g27.7%

Vitamin A 136.6% Vitamin C 242.7%

Calcium 39.5% Iron 24.4%

*Based on a 2000 Calorie diet

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Creamy Iced Tomato Soup Recipe