Classic Cold Tomato Soup Recipe
Ingredients
| 1 kg. / 2 lb. tomatoes, skinned and seeded | ||
| Onion | 1 Small, chopped | |
| Bay Leaf | 1 | |
| 6 peppercoms | ||
| 1 strip lemon rind | ||
| 1 1/4 L / 2 pints chicken stock | ||
| 15 ml. / 1 tablespoon arrowroot or cornflour | ||
| 45 ml. / 3 tablespoons water | ||
| 125 ml. / 4 fl. oz. orange juice | ||
| 125 ml. / 4 fl. oz. single cream | ||
| Grated orange rind to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
