Chilled tomato soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Very ripe beefsteak or plum tomatoes rubbed with olive oil and halved |
| 3 | tablespoons | Unsalted butter |
| 1 | Medium onion, chopped | |
| 1 | Small carrot, chopped | |
| 2 | cups | Chicken stock |
| 6 | Sprigs fresh parsley and tarragon, tied together with a string | |
| Salt and freshly ground black pepper to taste | ||
| 1 | cup | Buttermilk |
| Freshly chopped dill, for garnish | ||
Directions
Preheat oven to 425 degrees (F). Place tomatoes on a greased pan and bake 30 minutes, turning every 10 minutes until skins blister and blacken. Allow to cool. Peel and discard skins, reserving pulp and juice.
Melt butter in a medium saucepan and saute onion and carrot over low heat, until very soft, 5 to 6 minutes. Add stock and herb bundle; simmer 30 minutes.
Remove herb bundle, add tomato pulp and juices. Allow soup to cool; puree in a food processor or blender. Add salt, pepper and buttermilk. Serve well chilled; sprinkle with fresh dill.
From "Just Like Grandma Used to Make" by Lois Wyse, featured in the Buffalo News, 1998. Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98