Iced Tomato, Cucumber and Mint Soup

Ingredients

Butter 2 Ounce (1/4 Cup Or 50 Gram)
Onions 8 Ounce (2 Cups Or 225 Gram)
Ripe tomatoes 2 Pound , washed and quartered (1 Kilogram)
Cucumber 1 Small , peeled and chopped
Bay leaves 2
Dried basil 1 1/2 Pinch (Use A Good Pinch)
Sugar 1 1/2 Pinch (Use A Good Pinch)
Salt To Taste
Freshly ground pepper To Taste
Chicken stock 4 1/4 Cup (68 tbs) (1 Liter)
Mint sprig 1
Sherry 3 Tablespoon (1/4 Cup)
Chopped mint 1 Tablespoon
Mint sprigs 4 (To Garnish)

Directions

MAKING

1. In a pan, melt the butter and add the onions, tomatoes, cucumber, herbs, sugar and seasoning, and then saute in the pan covered for 15 minutes

2. Now add the stock and sprig of mint in the same pan and simmer for 10 minutes

3. Liquidise and sieve, or sieve the tomato mixture also add the sherry and leave to cool

4. Finally add the chopped mint, adjust the seasoning and chill thoroughly

SERVING

5. While serving put 2-3 ice cubes into each soup bowl and ladle the soup over and garnish with sprigs of mint

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 277Calories from Fat 134

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 552 mg23%

Total Carbohydrates 27 g9%

Dietary Fiber 4 g16%

Sugars 12 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet