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Cold tomato soup Print E-mail



INGREDIENTS:
  • 2 lb ripe tomatoes
  • 1 small onion, chopped
  • 1 bay leaf
  • 6 peppercorns
  • 2 cloves
  • 1 strip of lemon rind
  • 2 pints (5 cups) chicken stock or water and chicken stock cubes
  • 1 tablespoon cornflour
  • salt
  • black pepper
Wash tomatoes, cut in two halfs, squeeze seeds out and remove any green stalk. Place tomatoes in a pan with the rest of ingredients. Cover and bring to the boil, reduce heat and simmer for 1 hour.Cool and press through a sieve with wooden spoon, or mix to a puree in an electric blender.
Blend cornflour with 3 tablespoons cold water, add to tomato soup and bring to the boil, stirring continuously. Season to taste.
 
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