Potage De Legumes Froids Recipe
Ingredients
| Tomatoes | 225 Gram, skinned | |
| Cucumber | 150 Gram, chopped | |
| Spring onions | 40 Gram, finely chopped | |
| Green peppers | 50 Gram, cored | |
| Garlic | 2 Clove (5gm), crushed | |
| White breadcrumbs | 2 Tablespoon | |
| Red wine vinegar | 1 1/2 Tablespoon | |
| Olive oil | 3 Tablespoon | |
| Chicken stock | 300 Milliliter | |
| Chopped basil | 1 Tablespoon, dried | |
| Pinch of dried oregano | ||
| Salt | To Taste | |
| black pepper | 1 | |
| Single cream | 5 Tablespoon | |
Directions
1. Place the tomatoes, cucumber, onions and peppers in a bowl with the garlic, breadcrumbs, vinegar, oil and stock. Add half the fresh basil or a good pinch of dried basil, the oregano, salt and pepper.
2. Cover and leave to marinate overnight in the refrigerator.
3. The next day, puree the soup in a liquidizer or pass through a fine vegetable mill. Strain through a sieve and add the cream. Taste and adjust the seasoning.
4. Pour the soup into a tureen. Sprinkle with the rest of the fresh basil, or if none is available, some chopped parsley. Serve well chilled.
2. Cover and leave to marinate overnight in the refrigerator.
3. The next day, puree the soup in a liquidizer or pass through a fine vegetable mill. Strain through a sieve and add the cream. Taste and adjust the seasoning.
4. Pour the soup into a tureen. Sprinkle with the rest of the fresh basil, or if none is available, some chopped parsley. Serve well chilled.
Chef
