Iced Tomato Soup
By OcadoLifeA totally refreshing soup perfect for summer dining. Add a little Tabasco and garlic salt for extra pep! Exclusive recipe for Ocado by Marguerite Patten.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
11 total- 1 small cooked beetroot, skinned and chopped
- 1 medium of onion, chopped
- 300 ml of dry white wine
- 1 sprig of basil
- 1 bay leaf
- 1 pinch of salt
- 1 pinch of pepper
- 750 g of tomatoes, skinned and chopped
- 3 sticks of celery, chopped
- 2 tsp of lemon juice
- 300 ml of chicken stock
Method
8 stepsStep 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.