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Saturday, June 4, 2016

Chilled Tomato Soup

How to Make Chilled Tomato Soup Recipe - preparation 20 minutes plus chilling

Serves 4

675g/1½lb tomatoes, chopped
1 small onion, chopped
1 tbsp tomato paste
1 x 400g/14oz can chicken consommé
4 tbsp chopped fresh basil
150ml/¼ pint/scant ⅔ cup soured cream
salt and ground black pepper
2 spring onions (scallions), diced
fresh basil leaves to garnish

1 Blitz the tomatoes, onion, tomato paste, chicken consommé and basil in a blender or food processor until smooth.

2 Push the mixture through a nylon sieve into a pan. Heat gently over a low heat and season to taste.

3 Transfer to a large serving bowl, then cover and chill in the refrigerator for at least 2 hours.

4 Ladle the chilled soup into bowls and swirl in the soured cream. Garnish with spring onions and basil and serve.

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