Chilled tomato soup with cantaloupe

4 Servings

Ingredients

Quantity Ingredient
6 -(up to)
8 Medium-sized tomatoes
1 large Cucumber; peeled, seeded and chopped
½ cup Finely chopped onion
1 cup Sour cream (I use light)
2½ teaspoon Salt
½ teaspoon Ginger
Pepper to taste
4 teaspoons Lemon juice
1 tablespoon Fresh-grated lemon rind
1 large Cantaloupe
1 tablespoon Dried basil; crushed -or-
2 tablespoons Chopped fresh

Directions

Date: Tue, 11 Jun 1996 10:06:08 -0500 From: Anne Harvey <anne.harvey@...> I subscribe to this list at work and, of course, my cookbooks are at home so I am always way behind in responding to requests. I thought I'd sit down tonight and type out a couple of favourites, well after the fact, but good recipes nonetheless.

This is our all time favourite cold summer soup. It only works with good vine ripened tomatoes, which we only get here in late August and early Sept., not the cardboard substitutes that are sold in the stores at other times of the year.

Peel tomatoes and puree in blender or food processor. You should have 5 cups of fresh tomato puree. Puree cucumber and onion and add to the tomatoes. Stir in the sour cream, season with salt, ginger, pepper, lemon juice and rind.

Halve the cantaloupe. Remove all seeds and either scoop balls out with a melon scoop or peel and cut it into chunks. Toss with the basil and chill soup and melon (separately) for several hours.

To serve, pour soup into chilled bowls and put a few spoonfuls of the melon into each one. Serves 6.

from: The Vegetarian Epicure Book Two by Anna Thomas EAT-L DIGEST 10 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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