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Summer Tomato Soup



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  • Cooking Time: N/A

Summer Tomato Soup

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Puree washed tomatoes in electric blender; pass through a fine sieve. There
should be a little over 1 pint puree. Chill thoroughly in fridge, and just
before serving add sugar, salt, onion juice and the juice and grated rind
of lemon. Beat well until smooth; stir in cream and add diced ham and
cucumber. (Garnish with freshly chopped parsley.)

I mix sugar, salt, lemon and tomato before hand, then at the last minute, I
add double cream and onion juice (finely grated onion). After a good stir,
I add the cubed ingredients and serve forthwith.

Recipe Robert Carrier Cookbook

MMed IMH c/o Le MarYol BBS 2:325/3.4


Ingredients:

2 lb Ripe tomatoes; to give
22 fl Puree
1 tb Sugar
2 ts Salt
1/3 ts Onion juice
4 fl Double cream
2 sl Ham (cooked), diced
1/4 Cucumber, diced
1/2 Lemon, juice & rind
(chopped parsley)

Serves:

4 Servings
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