Cold tomato soup

Cold tomato soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
750ml tomato juice
2 tablespoons tomato paste
425g tinned tomatoes, chopped, with their juice
4 spring onions, chopped
2 sticks celery, chopped
1 teaspoon curry powder
freshly ground black pepper
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons sugar
1 teaspoon fresh thyme, chopped
or pinch dried thyme
125g light sour cream
parsley, chopped

Method

  1. Mix together all ingredients except sour cream and parsley. Chill well, covered.
  2. To serve, spoon chilled soup into 6 bowls, swirl a little sour cream into each and sprinkle with chopped parsley. If liked, 1–2 ice cubes may be put into each bowl before adding soup.
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