Chilled Tomato Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Very ripe beefsteak or plum tomatoes rubbed with olive oil and halved,
3 tbsp: Unsalted butter,
1 Medium: onion, chopped
1 Small: carrot, chopped
2 cup: Chicken stock,
6 Sprigs: fresh parsley and tarragon, tied together with a string
Salt and freshly ground black pepper to taste,
1 cup: Buttermilk,
Freshly chopped dill, for garnish
Directions:
Preheat oven to 425 degrees (F). Place tomatoes on a greased pan and bake
30 minutes, turning every 10 minutes until skins blister and blacken. Allow
to cool. Peel and discard skins, reserving pulp and juice.
Melt butter in a medium saucepan and saute onion and carrot over low
heat, until very soft, 5 to 6 minutes. Add stock and herb bundle; simmer 30
minutes.
Remove herb bundle, add tomato pulp and juices. Allow soup to cool; puree
in a food processor or blender. Add salt, pepper and buttermilk. Serve well
chilled; sprinkle with fresh dill.
From "Just Like Grandma Used to Make" by Lois Wyse, featured in the Buffalo
News, 1998. Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest by "Rfm" on Sep 21, 98
Source from luhu.jp
30 minutes, turning every 10 minutes until skins blister and blacken. Allow
to cool. Peel and discard skins, reserving pulp and juice.
Melt butter in a medium saucepan and saute onion and carrot over low
heat, until very soft, 5 to 6 minutes. Add stock and herb bundle; simmer 30
minutes.
Remove herb bundle, add tomato pulp and juices. Allow soup to cool; puree
in a food processor or blender. Add salt, pepper and buttermilk. Serve well
chilled; sprinkle with fresh dill.
From "Just Like Grandma Used to Make" by Lois Wyse, featured in the Buffalo
News, 1998. Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest by "Rfm"
Source from luhu.jp