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- Recipes
- Iced Tomato Soup
Ingredients
- 1 medium onion, chopped
- 750g tomatoes, skinned and chopped
- 3 sticks celery, chopped
- 1 small cooked beetroot, skinned and chopped
- 300ml chicken stock
- 300ml dry white wine
- 2 tsp lemon juice
- 1 sprig basil
- 1 bay leaf
- 1 pinch salt
- 1 pinch pepper
Method
Step 1
Put the onion, tomatoes, celery and beetroot into a saucepan.
Step 2
Add the stock, wine, lemon juice, herbs, and then salt and pepper to taste.
Step 3
Simmer steadily for about 20 minutes; do not overcook.
Step 4
Remove basil sprig and bay leaf.
Step 5
Sieve mixture (or put into a liquidizer or food processor) to make a smooth puree. You may find tomato pips after liquidizing - sieve if you want to remove them.
Step 6
Taste puree and add further seasoning or lemon juice if desired.
Step 7
Optional variation: Make the soup slightly more piquant by adding a few drops of Tabasco sauce and a little garlic salt.
Step 8
Freeze lightly then spoon into chilled soup cups.
Shop the ingredients
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Ocado Tomatoes on the Vine 450g
450g£1.39
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