Summer tomato soup
4 Servings
Ingredients
| Quantity | 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 | Cucumber, diced | |
| ½ | Lemon, juice & rind | |
| (chopped parsley) | ||
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 2:325/3⅖ Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98