Yield: 1 servings
|2 pounds||Tomatoes; quartered|
|½ cup||Tomato juice|
|1 \N||Drained pickled jalapeno pepper; seeded (wear rubber|
|\N \N||; gloves), or to|
|\N \N||; taste|
|2 tablespoons||Fresh orange juice|
|3 tablespoons||Minced fresh coriander|
|\N \N||Sour cream as an accompaniment if desired|
In a blender blend the tomato juice, the jalapeno pepper, and the sugar until the mixture is smooth. Strain the mixture through a sieve set over a bowl, discard the solids, and stir in the orange juice, the coriander, and enough water to thin the soup to the desired consistency. Season the soup with salt and pepper, chill it, covered, for 1 hour, or until it is cold, and serve it with the sour cream.
Makes about 4½ cups, serving 4.
Gourmet June 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.