Summer tomato soup

4 Servings

Ingredients

Quantity Ingredient
2 pounds Ripe tomatoes; to give
22 fluid ounce Puree
1 tablespoon Sugar
2 teaspoons Salt
⅓ teaspoon Onion juice
4 fluid ounce Double cream
2 slices Ham (cooked), diced
¼ Cucumber, diced
½ Lemon, juice & rind
(chopped parsley)

Directions

Puree washed tomatoes in electric blender; pass through a fine sieve. There should be a little over 1 pint puree. Chill thoroughly in fridge, and just before serving add sugar, salt, onion juice and the juice and grated rind of lemon. Beat well until smooth; stir in cream and add diced ham and cucumber. (Garnish with freshly chopped parsley.) I mix sugar, salt, lemon and tomato before hand, then at the last minute, I add double cream and onion juice (finely grated onion). After a good stir, I add the cubed ingredients and serve forthwith.

Recipe Robert Carrier Cookbook

MMed IMH c/o Le MarYol BBS 2:325/3⅖ Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98

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