Chilled tomato soup

Yield: 6 Servings

Measure 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

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

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