Side Pannel
Chilled Tomato Soup
Chilled Tomato Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Vegetables
Ingredients List
- 2 lb Very ripe beefsteak or plum
- -tomatoes rubbed with olive
- -oil and halved
- 3 tb Unsalted butter
- 1 Medium onion, chopped
- 1 Small carrot, chopped
- 2 c Chicken stock
- 6 Sprigs fresh parsley and
- -tarragon, tied together
- -with a string
- Salt and freshly ground
- -black pepper to taste
- 1 c 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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
