Cold Tomato Soup Recipe

Summary

Difficulty LevelEasyCourse
DishMain Ingredient
Interest Group

Ingredients

 Ripe tomatoes2 Pound
 Onion1 Small, chopped
 Bay leaf1
 Peppercorns6
 Cloves2
 Lemon rind strip1
 Chicken stock/Water and chicken bouillon cubes5 Cup (80 tbs)
 Arrowroot/Cornstarch1 1⁄4 Tablespoon
 Salt To Taste
 Freshly ground black pepper1
 Fresh orange juice1⁄2 Cup (8 tbs)
 Cream1⁄2 Cup (8 tbs) (For Garnish)
 Grated orange rind1⁄2 Cup (8 tbs) (For Garnish)

Directions

Wash tomatoes, cut in half, squeeze seeds out and remove any green stalk.
Place tomatoes in a pan with onion, bay leaf, peppercorns, cloves, lemon rind and stock.
Cover and bring to the boil, reduce heat and simmer for 1 hour.
Cool and rub through a sieve with a wooden spoon, or puree in an electric blender.
Blend arrowroot with 3 tablespoons cold water, stir into tomato soup and bring to the boil, stirring continuously.
Season to taste.
Add orange juice.
Cool, then chill thoroughly.
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