Cold Tomato Soup Recipe
Ingredients
| Ripe tomatoes | 2 Pound | |
| Onion | 1 Small, chopped | |
| Bay leaf | 1 | |
| Peppercorns | 6 | |
| Cloves | 2 | |
| Lemon rind strip | 1 | |
| Chicken stock/Water and chicken bouillon cubes | 5 Cup (80 tbs) | |
| Arrowroot/Cornstarch | 1 1⁄4 Tablespoon | |
| Salt | To Taste | |
| Freshly ground black pepper | 1 | |
| Fresh orange juice | 1⁄2 Cup (8 tbs) | |
| Cream | 1⁄2 Cup (8 tbs) (For Garnish) | |
| Grated orange rind | 1⁄2 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.
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.
Chef
