Iced Tomato, Cucumber and Mint Soup Recipe
Ingredients
| Butter- 1/4 cup / 50 g / 2 oz | ||
| Onions- 2 cups / 225 g / 8 oz | ||
| Ripe tomatoes | 1 Kilogram | |
| Small cucumber- 1, peeled and chopped | ||
| Bay leaves | 2 | |
| Dried basil- a good pinch | ||
| Sugar- a good pinch | ||
| Ground pepper | 1 To taste | |
| Chicken stock | 4 1/4 Cup (16 tbs) | |
| Sprig- 1 mint | ||
| Sherry | 3 Tablespoon | |
| Mint | 1 Tablespoon, chopped | |
| Mint sprigs- to garnish | ||
Directions
MAKING
1. In a pan, melt the butter and add the onions, tomatoes, cucumber, herbs, sugar and seasoning, and then saute in the pan covered for 15 minutes
2. Now add the stock and sprig of mint in the same pan and simmer for 10 minutes
3. Liquidise and sieve, or sieve the tomato mixture also add the sherry and leave to cool
4. Finally add the chopped mint, adjust the seasoning and chill thoroughly
SERVING
5. While serving put 2-3 ice cubes into each soup bowl and ladle the soup over and garnish with sprigs of mint
1. In a pan, melt the butter and add the onions, tomatoes, cucumber, herbs, sugar and seasoning, and then saute in the pan covered for 15 minutes
2. Now add the stock and sprig of mint in the same pan and simmer for 10 minutes
3. Liquidise and sieve, or sieve the tomato mixture also add the sherry and leave to cool
4. Finally add the chopped mint, adjust the seasoning and chill thoroughly
SERVING
5. While serving put 2-3 ice cubes into each soup bowl and ladle the soup over and garnish with sprigs of mint
Chef
