Yield: 4 Servings
Measure | Ingredient |
---|---|
2 pounds | Ripe tomatoes; to give |
22 fluid ounce | Puree |
1 tablespoon | Sugar |
2 teaspoons | Salt |
⅓ teaspoon | Onion juice |
4 fluid ounce | Double cream |
2 slices | Ham (cooked), diced |
¼ \N | Cucumber, diced |
½ \N | Lemon, juice & rind |
\N \N | (chopped parsley) |
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 2:325/3⅖ Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98