Iced Fresh Tomato Soup Recipe
This is a kick ass recipe for Iced Fresh Tomato Soup which will knockout anyone who eats it. Excuse my French please. Vegetable is the key ingredient in Iced Fresh Tomato Soup. Iced Fresh Tomato Soup goes perfectly as Appetizer. You owe me a thanks for sharing this recipe.
Ingredients
2 tablespoons vegetable oil
4 small onions, chopped
2 pounds fresh ripe tomatoes, chopped
1 can condensed beef broth
1/4 cup catchup
2 tablespoons finely chopped fresh dill or 1 tablespoon dry dill weed
1 teaspoon salt
Dash Tabasco sauce
3 cups crushed ice
1/2 cup whipping cream
Directions
Heat oil in 2 1/2 quart casserole in Radarange oven 1 1/2 minutes.
Add onions and tomatoes; cook 4 minutes.
Stir in broth and catchup; cover, cook in oven 2 minutes.
Process in blender until very smooth.
Return mixture to casserole.
Stir in remaining ingredients (except cream).
Chill until very cold, about 4 hours.
Whip cream until it stands in soft peaks.
If desired, season with 1/4 teaspoon curry powder.
Before serving, blend soup with rotary beater.
Garnish with whipped cream.
Add onions and tomatoes; cook 4 minutes.
Stir in broth and catchup; cover, cook in oven 2 minutes.
Process in blender until very smooth.
Return mixture to casserole.
Stir in remaining ingredients (except cream).
Chill until very cold, about 4 hours.
Whip cream until it stands in soft peaks.
If desired, season with 1/4 teaspoon curry powder.
Before serving, blend soup with rotary beater.
Garnish with whipped cream.
